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Wilted Wild Mushroom Salad


  • 2 tablespoons olive oil
  • 4 cups assorted fresh wild mushrooms, such as shiitakes, chanterelles, oysters, black trumpets, porcini, morels, or whatever fresh wild mushrooms are available
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/3 cup chopped green onions
  • 2 tablespoons finely diced red bell peppers


  • Heat the oil in a large skillet over high heat. When the oil is hot, add the mushrooms, salt, and pepper, and sauté until the mushrooms are wilted, for about 2 minutes. Remove from the heat.
  • Turn the mushrooms into a bowl, add the green onions and bell peppers, and toss until thoroughly blended. Serve at room temperature.
  • Yield 2 cups, 4 salad servings