This is my favorite version of vegetarian chopped liver
- 1–2 Tbsp olive oil -
- 2 medium onions, finely chopped -
- 1 8 oz fresh mushrooms, sliced (about 3 1/4 cups) -
- 2 cloves garlic, minced -
- 3–4 Tbsp walnuts -
- 3–4 hard-boiled eggs -
- 1/2 tsp salt, or to taste -
- 1/4 tsp freshly ground pepper -
1. Spray a large nonstick frying pan with nonstick cooking spray. Add olive oil and heat over medium flame.
2. Add the onions and sauté until golden, about 6–8 minutes. If the onions begin to stick, add a little water.
3. Add the mushrooms and garlic and cook for 6–8 minutes, stirring occasionally, until nicely browned. Remove the pan from flame and cool slightly.
4. In a food processor fitted with the steel blade, process the walnuts until finely ground, about 10–12 seconds. Add the onion/mushroom mixture, eggs, salt, and pepper. Process with several quick on/off pulses, just until combined.
5. Transfer to a container, cover, and refrigerate until ready to serve.
6. Scoop into individual Bibb lettuce leaves or radicchio lettuce cups, or on salad greens.
Note: This keeps for 2–3 days in the refrigerator.
This recipe appeared in Kosher Inspired, March 2012. Kosher Inspired is a project of Mishpacha Magazine.