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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, cleaned
  • 4 ounces (1/2 cup) diced andouille sausage
  • 1 tablespoon olive oil
  • 1/4 cup chopped onions
  • 1 tablespoon minced garlic
  • 1 teaspoon Emeril's Original Essence or Creole seasoning
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1/2 cup port wine
  • 3/4 cup fresh breadcrumbs (see note)


  • Combine the mushrooms and andouille in the bowl of a food processor and pulse about 10 times, until the mixture forms a coarse paste.
  • Heat oil in a medium skillet over high heat. Add onion and garlic, Essence, salt, and pepper, and saute, stirring occasionally, for about 2 minutes. Add mushroom-sausage mixture and cook, stirring occasionally, for another 2 minutes. Stir in port and cook for 1 minute longer.
  • Reduce heat to medium, add breadcrumbs, and cook, stirring constantly, for 2 minutes. Remove from heat and allow to cool before using.
  • Note: Remove 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.