Mock Chopped Liver
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
10 servings
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Calories
154 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Mock Chopped Liver
Description
This Mock Chopped Liver starts by slowly caramelizing chopped onions in oil over medium-high heat until very dark brown, developing a deep, sweet, and savory base. In the same pan, sliced white mushrooms are browned to build further richness. These steps create layers of intense flavor while maintaining moisture.
Once cooled, the caramelized onions, mushrooms, quartered hard-boiled eggs, walnuts, salt, and black pepper are combined and processed until smooth and well blended, resembling a traditional chopped liver spread. The walnuts provide a subtle crunch and nutty undertone, complementing the creamy texture.
Optional garnishes such as sliced scallions and butter lettuce can accompany servings, and matzo (including gluten-free options) is often used for scooping. The recipe yields a flavorful, hearty spread that works well as an appetizer or part of a light meal.
Ingredients
- 6 tablespoons frying oil Andrew likes peanut oil; if you're avoiding kitniyot, Tori recommends KFP avocado oil, mild-flavored, divided
- 2-3 onion medium, chopped
- 1 pounds white mushroom 1/4 inch thick slices
- 3 egg hard boiled, quartered
- 1/2 cup walnuts shelled
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- scallion optional - for garnish, sliced
- butter lettuce optional - for garnish, sliced
- matzo optional, use GF matzo if gluten free
Instructions
- In a large skillet or sauté pan, heat 3 tbsp oil over medium-high heat. Add the onions, and sauté until dark brown. Stir them every couple of minutes to keep from burning (and scrape the pan with a flat spatula as you do so). You want them to get really dark and caramelized. This should take at least 20 minutes, maybe more. Remove from pan and let cool on a plate or bowl.
- Using the same pan, and without cleaning it, add 3 more tbsp oil and keep on medium-high heat. Add the sliced mushrooms. Sauté until they soften and release their juices, then continue to cook until very browned, about 5 more minutes. Remove from pan and let cool.
- Add the onions, the mushrooms, and all the remaining ingredients to a food processor (or blender). Pulse a few times, then scrape down the side of the bowl. Run the processor some more, scraping the mixture down again, and keep repeating this until it's all well-blended and the walnuts are pulverized into the mix (if you see walnut pieces, keep going). Don't overdo it, though, or it'll turn into a paste.
- You can serve immediately (with matzo, of course), but it's actually even better when it has a chance to sit (refrigerated) for a few hours or overnight. Leftovers will keep, covered, in the fridge for about a week.
Notes
- Maintain medium-high heat and scrape the pan frequently when caramelizing onions to achieve a deep color without burning.
- Use the same pan for mushrooms without cleaning to retain flavor from onions and oil.
- Pulse the mixture multiple times in the food processor, scraping down sides to ensure a consistent texture without walnut chunks.
- Serve with optional garnishes like scallions, butter lettuce, and matzo crackers or bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 138mg | 6% |
| Potassium | 221mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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