Method:
1 Heat a char-grill pan over high heat, add green onions, drizzle with olive oil and season with salt and pepper. Cook 2-3 minutes on each side until charred.
2 Heat oil in a frying pan over medium heat, add butter, mushrooms, rosemary sprig and season with salt and pepper, cook, stirring for 2 minutes or until tender. Pour in the white wine to deglaze the pan, add the stock, simmer 5 minutes or until thickened slightly, season with salt and pepper.
3 Arrange the green onions on a serving plate and top with the mushrooms and herbs to serve.