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| 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% | |
Passover and All Year Vegetarian Chopped Liver ( Mushrooms )
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
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.
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Browse similar recipes by category
- Course > Appetizers > Spreads
- Preparation > Time to Make > < 60 mins
- Occasion > Holiday/Event > Religious > Passover
- Dietary > Kosher
- Dietary > Vegetarian
- Dietary > Low in... > Reduced Carbs
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!
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!
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. 
From: Flower #2
On Mar 24, 2008
Made this for a Shabbat lunch of 60 people and it was a hit. I used olive oil instead of margerine. Thanks for posting.
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