Chef Larrys Mock Chopped Liver Mushrooms Pareve Food

MUSHROOM MOCK CHOPPED LIVER

Steps:

• Spray a large nonstick frying pan with nonstick cooking spray. Add olive oil and heat over medium flame.
• Add the onions and sauté until golden, about 6-8 minutes. If the onions begin to stick, add a little water.
• Add the mushrooms and garlic and cook for 6-8 minutes, stirring occasionally, until nicely browned. Remove the pan from the flame and cool slightly.
• In a food processor fitted with the S blade, process walnuts until finely ground, about 10-12 seconds. Add the onion/mushroom mixture, eggs, salt, and pepper. Process with several quick pulses, until just combined.
• Transfer to a container, cover, and refrigerate until ready to serve.
• Scoop into individual Bibb lettuce leaves or radicchio lettuce cups, or on salad greens.

MOCK CHOPPED LIVER

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.

PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )

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.

MOCK CHOPPED LIVER- WALNUTS AND PAREVE

Steps:

• Sautee chopped onion in olive oil on low heat until onion is clear in color. Let cool.
• Add eggs, nuts, and onion to cuisine art and puree.
• Sprinkle paprika over top.
• Serve with crackers, carrots, celery, or chips.
• Enjoy!

MOCK CHOPPED " LIVER " ( MUSHROOMS & LENTILS )

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.

MUSHROOM MOCK CHOPPED LIVER

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.