Mock Chopped Liver

From The World of Jewish Entertaining
By Gil Marks

8 servings

 

Chopped liver, one of the best known of all Jewish dishes (probably thanks to repeated references by Jewish comics), is a favorite Ashkenazic appetizer served on the Sabbath, at festivals, and on other special occasions. For these more health-conscious times, here is a vegetarian version. The meaty flavor of the mushrooms contributes to the deception, as does the liverlike grayish color. And unlike mock livers made from beans or peas, this version is perfect for Passover and, to my palate, is tastier.

 

2 tablespoons unsalted margarine
   or vegetable oil
2 shallots, finely chopped
1 pound mushrooms, finely chopped
About 1/2 teaspoon salt
Ground black pepper to taste

 

1.Melt the margarine in a large skillet over medium heat. Add the shallots and sauté until softened, about 2 minutes.

2.Add the mushrooms and sauté until the moisture is evaporated, about 10 minutes.

3.purée the mushroom mixture. Season with the salt and pepper. Serve with crackers, matza, or fresh vegetables.

Buy the Book

 

The World of Jewish Entertaining
By Gil Marks
Simon & Schuster
Hardback, $30.00
ISBN: 0-684-84788-4
Recipe reprinted by permission.

 

Kate's Global Kitchen

• New Traditions for a New Year

Recipes:

• Gorgonzola-Apple Salad
  
• Mock Chopped Liver
  
• Low-Fat Honey Cake (Lekach)
  
• Bradley Ogden's Salmon Hash
  
• Quiche in a Loaf
  

 
Copyright © 1999, Kate Heyhoe. All rights reserved.

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This page created September 1999

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