Chopped Liver is one of those indulgences that I absolutely love but it’s a heart attack in a bowl: chicken livers, hard boiled eggs, schmaltz, OY! Given the heart and cholesterol issues that are scattered throughout my family, I’ve stopped making it (sob). Instead I’ve toyed with a variety of alternative versions.
To replace the chicken livers, I’m substituting nice meaty portobello mushrooms and sautéing them up with the onions. Rather than using schmaltz I’m using a combination of butter and oil which adds back some of the richness of the chicken fat. This mock liver is probably the first version I’ve made that contains nuts and I find that I do like the texture they add.
I’ll admit though flavor-wise it kinda tastes more mushroom pate-like than liver, but it’s tasty all the same so I thought I’d share. I’ll be bringing this to my in-laws for our Passover Seder this evening so I hope they like it.
For all those who celebrate, Zissen Pesach!
Not-Chopped Liver
Adapted from “The NY Times Passover Cookbook”
Note: To make this pareve, simply replace the butter with all safflower or another Kosher for Passover oil.
Ingredients
1 tablespoon butter
1 tablespoon safflower oil (or other Kosher for Passover oil)
1 medium yellow onion, cut into half moons
2 cloves garlic, smashed and coarsely chopped
6 portobello mushrooms, stems and gills removed, coarsely chopped
2 hard boiled eggs, cut into quarters
1/3 cup toasted, coarsley chopped walnuts
1 teaspoon chopped fresh thyme
salt and pepper to taste
chopped parsley for garnish (optional)
Instructions
1. Heat the butter and oil in a large saute pan over medium heat until bubbly.
2. Add the onions and saute until they begin to wilt.
3. Add the garlic cloves and mushrooms; continue to saute until all of the liquid the mushrooms have given off has evaporated (see all of that liquid), about 7 to 10 minutes.
4. Allow the mixture to cool a bit.
5. Place the mushroom and onions into a food processor along with the eggs and process until chunky.
6. Add the walnuts and process until just shy of smooth.
7. Add the thyme, salt and pepper and pulse 3-4 times or until you are happy with the consistency.
8. Allow to cool in the refrigerator (overnight is best) and then taste and re-season as desired.
Serve cold sprinkled with chopped parsley if desired.
