Mushroom Mock Chopped Liver

5m
Prep Time
40m
Cook Time
45m
Ready In


"Adapted from Arthur Schwartz's Jewish Home Cooking. The onions and mushrooms can be cooked separately at different times, but they taste better if done this way. Yield 2 3/4 cup"

Original is 9 servings

Nutritional

  • Serving Size: 1 (177.3 g)
  • Calories 184.4
  • Total Fat - 13.8 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 78.1 mg
  • Sodium - 184 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5.3 g
  • Protein - 5.9 g
  • Calcium - 41 mg
  • Iron - 1 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat half the oil in a skillet over medium-high heat.

Step 2

Add onions and toss to coat with oil.

Step 3

Cover and reduce heat to medium.

Step 4

Cook 10 minutes, tossing once after 5-6 minutes.

Step 5

Uncover and stir.

Step 6

Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.

Step 7

Remove and let cool.

Step 8

Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking.

Step 9

Add mushrooms, tossing constantly.

Step 10

Cook until mushrooms become shrunken and browned.

Step 11

Remove and let cool.

Step 12

Place onions, mushrooms, and all remaining ingredients in a food processor.

Step 13

Pulse to chop coarsely.

Step 14

Scrape mixture from the rim down and then from the bottom up.

Step 15

Pulse again until mixture is fine but not pasty, and has a spreadable consistency.

Step 16

Keeps up to 1 week in refrigerator if tightly covered.

Tips


No special items needed.

0 Reviews

You'll Also Love