Za'atar-Rubbed Wood Ear Mushroom with Black-eyed Peas and Green Olives

Tender wood ear mushroom paired with green olives and watercress and black-eyed peas, finished with chives and tarragon and a hit of cinnamon. 1. Pat the wood ear mushroom dry and season with salt, cinnamon. 2. Heat coconut oil in a heavy pan and roast the wood ear mushroom until it develops a deep golden crust, about 23 minutes. 3. Add green olives and watercress to the pan and cook until just tender, stirring in chives and tarragon for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of steak sauce before serving hot.