Bringing the taste of classic chopped liver into the modern world and accommodating those trying to cut down on high cholesterol, there is the following vegetarian version.
Modern Mock Chopped Liver
(parve and depending on your minhagim Kosher for Passover.
Based on a recipe by Tori Avey)
Ingredients
6 tablespoons grapeseed oil, divided
2-3 yellow onions, chopped
1-2 tablespoons garlic, minced
1 lb white or cremini mushrooms, sliced
3 hard-boiled eggs
½ cup chopped walnuts
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Step by Step Instructions
Step 1
In a skillet over medium heat, sautee the chopped onions in 3 tablespoons of grapeseed oil.
Step 2
When they begin to caramelize, add the mushrooms.
Step 3
Continue sauteing until the mushrooms also begin to brown.
Step 4
Add the garlic and saute until the garlic is fragrant but has not burnt.
Step 5
Add the sauteed vegetables to the bowl of a food processor, along with the remaining ingredients.
Step 6
Using the pulse option, chop the contents of the food processor bowl.
Step 7
Scrape down the sides. Continue to process using the pulse.
Step 8
When the mixture is smooth, without recognizable chunks of the ingredients, it is finished
Step 9
Taste and adjust seasoning.
Note:
Be careful not to over-process the mock liver or it will become gunky and less appealing.
