This is my favorite version of vegetarian chopped liver.
Mushroom Mock Chopped Liver
Recipe By Norene Gilletz
- Cooking and Prep: 25 m
- Serves: 6
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
For the mock liver
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Spray a large nonstick frying pan with nonstick cooking spray. Add olive oil and heat over medium flame.
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Add the onions and sauté until golden, about 6–8 minutes. If the onions begin to stick, add a little water.
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Add the mushrooms and garlic and cook for 6–8 minutes, stirring occasionally, until nicely browned. Remove the pan from the flame and cool slightly.
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In a food processor fitted with the S blade, process walnuts until finely ground, about 10–12 seconds. Add the onion/mushroom mixture, eggs, salt, and pepper. Process with several quick pulses, until just combined.
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Transfer to a container, cover, and refrigerate until ready to serve.
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Scoop into individual Bibb lettuce leaves or radicchio lettuce cups, or on salad greens.
Note:
This keeps for 2–3 days in the refrigerator.
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