No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (88g) Recipe makes 6 servings
Calories 210
Calories from Fat 169		(80%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 106mg		35%
Sodium 464mg		19%
Potassium 192mg		5%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 1.8g	7%
	Sugars 2.1g
Protein 6.7g		13%
detailed view... how is this calculated?

Menus using this recipe:

passover

Hershy's Sue

Passover and All Year Vegetarian Chopped Liver ( Mushrooms )

Recipe #100756 | 40 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Chef Dudo
Sep 28, 2004

I do not like eating liver. Still, nostalgia made me search for a vegetarian recipe. I LOVE chopped liver on a matzoh. This recipe has been a standard on the seder table for many years now and I make it all through Passover and the rest of the year.

SERVES 6 (change servings and units)

Ingredients

1 cup sliced mushrooms
1 cup chopped onion
2 tablespoons margarine
3 hard-boiled eggs
1/4 lb shelled walnuts
1 teaspoon salt
1/4 teaspoon white pepper

Directions

1
Fry the onions and mushrooms in the margarine until the onion turns golden.
2
Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
3
Season with salt and pepper.
4
Refrigerate.

Questions about this recipe?

Featured Reviews for This Recipe

From: Etty's Daughter

On Apr 27, 2009

This was really great. My kids were really surprised to find out that it was parve (no meat). They even took it in their sandwiches to school. And I enjoy a spoonful over a large cracker for a mid afternoon snack!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KelBel

On Apr 18, 2009

This was delicious! Made for my sister's Passover Sader as an appetiser with matzo. It was a big hit!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kitchen Kozy

On Apr 3, 2007

This is excellent. I made a variant for my mother's Passover seder and it got rave reviews. I used a little more mushrooms and walnuts than listed here, and I used sweet red onions. I also sauteed the mushrooms and onions in olive oil. The mushrooms sweated off a good deal of liquid, which I drained before mixing in with the other ingredients. It comes very close to simulating the taste of my mom's and grandma's chopped chicken liver (they always used lots of eggs and onions) and is much more healthful, plus suitable for the vegetarians. There were 2 plates on the table, and my dad thought one of them was the real thing.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: CindiNMike

On Apr 13, 2006

When the supermarket was out of veggie chopped liver yesterday, I almost lost it. This recipe is wonderful, and better than anything I've bought. I carmelized the onions with a little balsamic and sugar, and then followed the rest. Really really easy too!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews