Ingredients

• Vegetable oil, for frying
• 1 cup buttermilk
• 1/2 teaspoon hot pepper sauce
• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon Essence, plus more for seasoning, recipe follows
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound fresh chanterelle mushrooms, wiped clean
• 7 ounces assorted baby greens
• Creamy Parmesan Dressing, recipe follows
• 1/4 cup shaved Parmesan

Directions

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

Creamy Parmesan Dressing:

1/4 cup Homemade Mayonnaise, recipe follows

2 tablespoons sour cream

1 1/2 teaspoons fresh lemon juice

1/4 teaspoon minced garlic

3 tablespoons freshly grated Parmesan

1/4 teaspoon Worcestershire sauce

1/4 teaspoon Essence, recipe above

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl and whisk until smooth. Cover and refrigerate until ready to use.

Yield: about 1/2 cup

Homemade Mayonnaise:

1 egg*

1 egg yolk*

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons water

1 1/2 cups vegetable oil

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

In a food processor or blender, blend the whole egg, the yolk, lemon juice, mustard, and 1 tablespoon of water for 20 seconds. With the processor running, slowly pour in the oil through the feed tube, processing until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin, steady stream, processing until thick. Season the mayonnaise with salt and cayenne. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.

Yield: 1 1/4 cups

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.