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.
- 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
- 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.