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Ragu Of Porcini And Pousson

  • Yield: 4 appetizer servings


  • 2 tablespoons olive oil
  • 4 small poussons, (about 6 ounces each) quartered
  • Essence
  • 1/2 pound julienned Porcini
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup chopped green onions
  • 1 cup peeled, seeded, and chopped Italian plum tomatoes
  • 2 cups veal reduction
  • 2 tablespoons unsalted butter
  • Long chives
  • 1 tablespoon chopped chives
  • Loaf crusty bread


  • In a large saute pan, heat the olive oil. Season the chicken with Essence. When the oil is hot, sear the chicken for 3 minutes, skin side down, on each side. Remove from the pan and set aside. Add the mushrooms to the pan and saute for 2 minutes. *Add a little more oil if needed. Add the shallots and garlic, saute for 1 minute. Stir in the green onions and tomatoes. Saute the mixture for 2 minutes. Add the veal reduction and bring up to a boil. Add the chicken and simmer for 4 to 5 minutes. Season with salt and pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with chives and serve with crusty bread.