Recipes Salads Vegetable Salad Warm Mushroom and Charred Onion Salad Be the first to rate & review! 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 By Abraham Conlon Abraham Conlon Abraham Conlon is a James Beard Award-winning chef and co-author of The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau (2016). He is the chef and co-owner of NoodleBird at Fat Rice and Fat Rice Productions in Chicago. Food & Wine's Editorial Guidelines Updated on October 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Eva Kolenko Total Time: 30 mins Yield: 8 Ingredients 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) Directions 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. Rate it Print