Mushroom Chopped "Liver"

Foodie Lit

I have always loved chopped liver but these days, we try to avoid high cholesterol/calorie foods on a regular basis. This Mushroom Chopped “Liver” is a fabulous vegetarian alternative that tastes fabulous and even looks like the real thing! 

Mushrooms have been a meat substitute and they work here as well. The key to making Mushroom Chopped “Liver” taste like it should is in the caramelizing of the onions, a slow sautéing process that takes about 45 minutes—perfect time to listen to music, an audio book or a favorite podcast while cooking!


I always make this recipe in a one-piece wooden bowl with my grandmother's chopper, now over 100 years old, as you can see in the picture. I hand chop, never use a food processor. This was my grandmother's way, my mom's way and now it's my way. Let me know what your way is.

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Lost Lady by Michael Reidy immerses us in the details of Paris of the 1920’s, the linguring effects of the Great War, the  vibrant communities of artists, musicians and Russian émigrés. Every aspect of this era is written in depth and with a profoundness that makes the era come alive.

 

Michael only asks that his readers work hard—the hints regarding the intrigues, enigmas and conspiracies are not given away. We have to do some digging to bring to light the answers that we and the characters seek.

An excellent book to read and author to follow.

Mushroom Chopped “Liver”

 

Servings: 10 as an appetizer

 

6 tablespoon oil, divided

2-3 medium onions, chopped

1 lb. white or baby bella mushrooms in 1/4 inch thick slices

3 hard boiled eggs, quartered

½ cup shelled walnuts

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Sliced scallions or parsley, for garnish

 

  1. In a large skillet or sauté pan, heat 3 tablespoons oil over medium-high heat.

  2. Add onions and slowly sauté until caramelized and golden brown. Stir frequently over medium heat, about 30-40 minutes. Remove from pan and let cool on a plate or bowl.Using the same pan, add 3 tablespoons oil and keep on medium-high heat.

  3. Add the sliced mushrooms. Sauté until they soften and release their juices, then continue to cook until very browned, about 5 more minutes. Remove from pan and let cool.

  4. Add the onions, mushrooms, and all remaining ingredients to bowl.

  5. Chop by hand until a smooth but textured consistency. If a paté consistency is preferred, pulse in a food processor. Adjust salt and pepper to taste.

  6. Refrigerated until you serve.  Leftovers will keep, covered, in the fridge for 3-4 days.

Expandthetable suggestions

Allium free: Use a large fennel bulb and sauté in place of onions in recipe.

 

#Pareve  #Vegetarian  #Gluten Free

Easter Menu

Brunch

Brown Sugar Bran Muffins 

Challah French Toast Casserole  

Arugula-Ricotta Quiche  

Mediterranean Grain Salad

 

Dinner

Main

Roasted Leg of Lamb

Dad’s Deli Meatloaf 

Poached Salmon 

Roll-up Lasagna 

Sides

Sweet Red Cabbage and Apples 

Cous Cous Buttercup Squash  

Salads

Asparagus Shallot Soup 

Strawberry Asparagus Salad

Broccoli-Pistachio Salad 

Heirloom Tomato Salad  

Desserts

Red Pear Tart  

Spanish Rice Pudding

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