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Mock Chopped Liver

A Passover Potluck idea from Eating Rules - recipe from Arthur Schwartz's Jewish Home Cooking. Vegetarian, pareve, gluten free, kosher for Pesach

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 10 servings
Calories: 154 kcal
Course: Appetizer
Cuisine: Middle Eastern

Ingredients

  • 6 tablespoons mild-flavored frying oil, divided (Andrew likes peanut oil; if you're avoiding kitniyot, Tori recommends KFP avocado oil)
  • 2-3 medium onions, chopped
  • 1 pounds white mushrooms in 1/4 inch thick slices
  • 3 hard boiled eggs, quartered
  • 1/2 cup shelled walnuts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sliced scallions and/or butter lettuce (optional - for garnish)
  • Matzo (to serve with - optional - use GF matzo if gluten free)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • You will also need: sauté pan or skillet, food processor or blender

Nutrition Information

Calories 154kcal (8%) Carbohydrates 4g (1%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 1g (5%) Cholesterol 55mg (18%) Sodium 138mg (6%) Potassium 221mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 80IU (2%) Vitamin C 2.6mg (3%) Calcium 20mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 154

% 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.