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.Slideshow: More Salads

Warm Mushroom and Charred Onion Salad
Photo: © Eva Kolenko
Total Time:
30 mins


  • 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) 


  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.

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