Yotam Ottolenghis mushrooms garlic and shallots with lemon ricotta recipes

Name: Yotam Ottolenghi's mushrooms, garlic and shallots with lemon ricotta recipes
Ingredients: 2 tbsp olive oil, plus extra to finish; 60g butter; 24 baby shallots, peeled; 24 garlic cloves, peeled; 2 sprigs of thyme; 2 cinnamon sticks; 200g portobello mushrooms, quartered; 250g chestnut mushrooms, quartered; 100g buna-shimeji or wild mushrooms; Good pinch of chilli flakes; 200ml vegetable stock; 1¼ tsp salt; ¼ tsp coarse ground black pepper; 100ml Pernod; 5g tarragon leaves, chopped; 10g parsley leaves, chopped; 10g mint leaves, chopped; 250g ricotta; Zest of 1 lemon