Mushroom Mock Chopped Liver
Recipe: #19388
May 29, 2015
Categories: Eggs, Appetizers, Jewish, Christmas, New Years, Passover Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, more
"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
Ingredients
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
