Warm Mushroom and Charred Onion Salad

2018-05-08 08:51:45

James Beard Award winner chef Abraham Conlon, of Fat Rice Chicago, 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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Ingredients

1 large shallot, thinly sliced + diced
Mushrooms, your portion (1 1/4 lb)
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 arugula

Instructions

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 arugula and season with salt and pepper, and serve.

By Fat Rice Chicago

Adapted from Food & Wine Magazine

/Narrative Food https://blog.narrativefood.com/