Mushroom Mock Chopped Liver Recipes

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MOCK CHOPPED LIVER

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Provided by MDHEARST

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 2h35m

Yield 4

Number Of Ingredients 7



Mock Chopped Liver image

Steps:

  • Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  • Heat oil in skillet, saute onion until it becomes translucent.
  • In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g

2 cups water
1 cup lentils
2 cubes chicken bouillon
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 cup walnuts
salt and pepper to taste

MOCK CHOPPED " LIVER " ( MUSHROOMS & LENTILS )

This is a recipe I created for the holidays. After tasting many of the "faux" chopped livers out there I decided to create something with a more meaty taste, look and texture. ENJOY!

Provided by Kevin Simon

Categories     Spreads

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 10



Mock Chopped

Steps:

  • Finely chop both onions but 1/4 leave raw and sauté in oiled frypan till blackened; set aside.
  • Coarsely chop the hard boiled eggs and set aside with the browned onion (save a spoon or two of grated egg as a garnish).
  • Brown all the mushrooms in a lightly oiled frypan till completely dry and brown, then salt lightly and place in food processor.
  • Add 1/4 raw onion and all the remaining ingredients except for the dehydrated onion, browned onion and egg. Blend till smooth.
  • Remove from processor and fold in the browned onion, dehydrated onion and chopped egg. Chill overnight and serve.
  • Timesaver Tip: Boil the eggs in the pot with the lentils.

1 (8 ounce) box baby portabella mushrooms
1 (8 ounce) box sliced white mushrooms
1 (4 ounce) can mushroom stems and pieces
2 large onions
6 hard-boiled eggs
3/4 cup cooked lentils (drained)
1/3 cup walnuts
2 -3 tablespoons dry onion flakes
2 -3 tablespoons mayonnaise
salt and pepper

MUSHROOM MOCK CHOPPED LIVER

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.

Provided by Chocolatl

Categories     Spreads

Time 45m

Yield 2 3/4 cups

Number Of Ingredients 7



Mushroom Mock Chopped Liver image

Steps:

  • Heat half the oil in a skillet over medium-high heat.
  • Add onions and toss to coat with oil.
  • Cover and reduce heat to medium.
  • Cook 10 minutes, tossing once after 5-6 minutes.
  • Uncover and stir.
  • Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
  • Remove and let cool.
  • Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking.
  • Add mushrooms, tossing constantly.
  • Cook until mushrooms become shrunken and browned.
  • Remove and let cool.
  • Place onions, mushrooms, and all remaining ingredients in a food processor.
  • Pulse to chop coarsely.
  • Scrape mixture from the rim down and then from the bottom up.
  • Pulse again until mixture is fine but not pasty, and has a spreadable consistency.
  • Keeps up to 1 week in refrigerator if tightly covered.

4 -6 tablespoons vegetable oil, divided
2 -3 medium onions, chopped (2-3 cups)
1 lb white button mushrooms, sliced
1/2 cup walnuts
3 hard-boiled eggs, peeled and cut into chunks
1/2 teaspoon salt
1/2 teaspoon pepper

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