VEGETARIAN CHOPPED LIVER
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
For those who avoid real liver but long for that Old World taste, one bite of this vegetarian version will hook you.
Pareve
Yield: 12 Servings
Ingredients
• 1/2 cup Veggie Schmaltz or olive oil, divided
• 3 large onions, chopped
• 6 garlic cloves, minced
• 1 pound mushrooms, chopped
• 2 15-ounce cans baby peas, drained
• 6 large hard-boiled eggs
• 1 cup chopped walnuts
• Salt and pepper to taste
• 1/2 cup onions, minced to taste
Directions
1. Heat 1/4 cup schmaltz or oil in large skillet and saute chopped onions until caramelized. Add garlic and saute until soft. Remove.
2. Saute mushrooms in same skillet. Add onion mixture and peas and stir until hot. Cool.
3. Puree mixture with eggs, nuts, salt and pepper. Fold in minced onions.
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