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Wash and clean your spring onions, then slice into thin rounds. Use both the green and white parts for this recipe.
Place the spring onion rounds in a thoroughly dry, heat-resistant vessel such as a metal mixing bowl.
Heat the vegetable oil in a small saucepan over medium–high heat until it starts to lightly smoke.
Pour the hot oil over the spring onion and stir well for about 10 seconds, until your spring onion rounds are coated and heated.
Season to taste with the salt and sugar, then leave to cool.
Next, clean the mushrooms by brushing any debris off them, being careful not to damage the gills.
Melt the butter in a small pot and set aside.
Heat a chargrill pan over medium–high heat and place the mushrooms onto the grill.
As they grill, lightly brush them with melted butter and season with a pinch of salt.
Cook for 2–3 minutes on each side, until the mushrooms slightly caramelise.
Transfer the mushrooms to a large serving plate and drizzle with the spring onion oil.
Garnish with the nuts for texture and serve.