Chef Larrys Mock Chopped Liver Mushrooms Pareve Recipes

MUSHROOM MOCK CHOPPED LIVER

Steps:

• Spray a large nonstick frying pan with nonstick cooking spray. Add olive oil and heat over medium flame.
• Add the onions and sauté until golden, about 6-8 minutes. If the onions begin to stick, add a little water.
• 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.
• 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.
• Transfer to a container, cover, and refrigerate until ready to serve.
• Scoop into individual Bibb lettuce leaves or radicchio lettuce cups, or on salad greens.

MUSHROOM MOCK CHOPPED LIVER

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.