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Fried Wild Mushroom Salad With Wild Mushroom Dressing

  • Yield: 4 salad servings


  • 1 cup Wild Mushroom Salad Dressing
  • 1 cup all-purpose flour
  • 2 tablespoons Emeril's Creole Seasoning
  • 1 cup bread crumbs
  • 2 large eggs
  • 1/3 cup milk
  • 3 cups assorted fresh wild mushrooms, such as chanterelles, morels, shiitakes, and porcinis
  • 1/2 cup olive oil
  • 8 cups assorted greens (combine Bibb, mache, frisÈe, radicchio, watercress, arugula, or other salad greens)
  • 1/2 cup, plus 2 tablespoons coarsely grated fresh Parmesan cheese
  • 4 turns freshly ground black pepper


  • Wild Mushroom Salad Dressing, and set aside.
  • In a small bowl, combine the flour and 1 tablespoon Creole Seasoning. In another bowl, combine the bread crumbs with the remaining 1 tablespoon Creole Seasoning. In a third bowl, beat the eggs with the milk
  • Stem the mushrooms and dredge them in the seasoned flour, dip them in the egg wash, then dredge them in the seasoned bread crumbs, coating each mushroom thoroughly.
  • Heat the oil in large skillet over high heat. When the oil is hot, fry the mushrooms in two batches until golden, for about 2 to 3 minutes. Remove them and drain on paper towels.
  • Toss the greens in a salad bowl with the dressing, the fried mushrooms, and 2 tablespoons of the Parmesan.
  • To serve, divide the salad into 4 bowls and grind 1 turn of black pepper over each. Sprinkle each salad with 2 tablespoons of the Parmesan