Mushroom Mock Chopped Liver Recipes

Steps:

• Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
• Heat oil in skillet, saute onion until it becomes translucent.
• In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

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.

Steps:

• Fry the onions and mushrooms in the margarine until the onion turns golden.
• Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
• Season with salt and pepper.
• Refrigerate.

Steps:

• Saute' the mushrooms and onion in the vegetable oil over a medium heat.
• until the onion is clear.
• Turn into a blender or food processor, add the walnuts, salt and.
• pepper, and the water. Process until blended but not too smoothly. Serve.
• as a spread with matzah.

Steps:

• Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
• Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Steps:

• Finely chop both onions but 1/4 leave raw and sauté in oiled frypan till blackened; set aside.
• Coarsely chop the hard boiled eggs and set aside with the browned onion (save a spoon or two of grated egg as a garnish).
• Brown all the mushrooms in a lightly oiled frypan till completely dry and brown, then salt lightly and place in food processor.
• Add 1/4 raw onion and all the remaining ingredients except for the dehydrated onion, browned onion and egg. Blend till smooth.
• Remove from processor and fold in the browned onion, dehydrated onion and chopped egg. Chill overnight and serve.
• Timesaver Tip: Boil the eggs in the pot with the lentils.

Steps:

• fry onion in oil till dark brown, making sure not to burn them or you get a bitter taste.
• Transfer onions and oil to a food processor.
• Add all other ingredients and process till smooth.