Warm Mushroom and Charred Onion Salad 

Fat Rice chef Abraham Conlon cooks a variety of meaty wild mushrooms with Madeira, garlic and lemon juice, then combines them with charred onions for a luscious and tangy dish. If you can’t get spring onions, use a combination of small shallots and scallions.

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  • Total Time:
  • Servings: 8


  • 6 spring onions, bulbs halved lengthwise and green tops thinly sliced 
  • 1 1/4 pounds mixed wild mushrooms, cut into 1-inch pieces
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • Kosher salt and pepper
  • 1/2 cup Madeira
  • 2 tablespoons fresh lemon juice
  • 2 ounces watercress, thick stems discarded, plus watercress flowers for garnish (optional) 

How to make this recipe

  1. Set a very large skillet over moderately high heat until smoking. Add the onion bulbs cut side down and cook until lightly charred, about 4 minutes; transfer to a plate. Add the mushrooms and olive oil to the skillet and cook, stirring occasionally, until lightly browned, 7 minutes.

  2. Add the onion bulbs, garlic and a pinch each of salt and pepper to the skillet. Add the Madeira and cook, stirring, until the mushrooms and onions are tender, about 5 minutes. Stir in the lemon juice and onion tops. Transfer to a serving bowl. Fold in the watercress and season with salt and pepper. Top with watercress flowers, if using, and serve.

Contributed By Photo © Eva Kolenko Published October 2016

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 2016-09-14T13:15:29+00:00 Abraham Conlon october-2016 recipes,warm-mushroom-and-charred-onion-salad-

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