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
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.