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Wild Mushroom Andouille Duxelles

  • Yield: About 2 cups


  • 3 cups chopped assorted fresh wild mushrooms, such as shiitakes, chanterelles, black trumpets, or lobster mushrooms
  • 4 ounces (1/2 cup) diced andouille sausage
  • 1/4 cup chopped onions
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon Emerilís Creole Seasoning
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup port wine
  • 3/4 cup bread crumbs


  • Combine the mushrooms, Andouille, onions, and garlic in the bowl of a food processor and pulse about 10 times, until the mixture forms a coarse paste.
  • Turn the mixture into a medium skillet over high heat and stir in the oil, Creole Seasoning, salt, and pepper. SautÈ, stirring occasionally, for about 4 minutes. Stir in the port and cook for 1 minute.
  • Reduce the heat to medium, add the bread crumbs, and cook, stirring constantly, for 2 minutes. Remove from the heat and allow to cool.
  • Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.