Passover And All Year Vegetarian Chopped Liver Mushrooms Recipes
PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )
I do not like eating liver. Still, nostalgia made me search for a vegetarian recipe. I LOVE chopped liver on a matzoh. This recipe has been a standard on the seder table for many years now and I make it all through Passover and the rest of the year.
Provided by Chef Dudo
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onions and mushrooms in the margarine until the onion turns golden.
- Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
- Season with salt and pepper.
- Refrigerate.
Nutrition Facts : Calories 210.2, Fat 18.8, SaturatedFat 2.6, Cholesterol 106, Sodium 464.7, Carbohydrate 6.1, Fiber 1.8, Sugar 2.1, Protein 6.7
VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)
This rich and delicious recipe is from Melissa Clark and was printed in "Fine Cooking" (Oct. 2010). It is especially good with pumpernickel or rye bread. Yields about 2 cups.
Provided by blucoat
Categories Spreads
Time 35m
Yield 32 tablespoons
Number Of Ingredients 15
Steps:
- Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
- Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.
Nutrition Facts : Calories 49, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 5.7, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 1.4
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