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.Slideshow: More Salads

Abraham Conlon
Abraham Conlon
October 2016


Credit: © Eva Kolenko

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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. 

  • 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.