The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.
—
Today’s Passover Potluck recipe is a tasty contribution– it’s vegetarian, unprocessed, dairy free, pareve, gluten free, AND kosher for Passover. That makes this recipe pretty darn healthy, right? And would you believe it’s tasty, too? I’d expect nothing less from my good friend Andrew! 🙂
Andrew’s blog Eating Rules explores natural, unprocessed food, and the idea that healthy eating– in his words– “doesn’t have to suck.” I met Andrew through Food Bloggers of Los Angeles (FBLA), a fun local group of food bloggers that gathers each month here in Southern California. I was immediately struck by Andrew’s commitment to healthy food blogging. He’s a bright person with a spirit that really shines through in his food writing. Before long, I’d agreed to guest post for his popular annual online event, October Unprocessed. In fact, his event helped inspire me to create my own event for Jewish cooking. The Passover Potluck was born… and the rest, as they say, is history!
In this Passover Potluck guest post, Andrew introduces us to a recipe from Arthur Schwartz– one of my Jewish cooking heroes– and his recipe for Mock Chopped Liver. Enjoy! ~ Tori
—
Andrew Says:
Growing up as a Reform Jew in Los Angeles, I’ll admit that I never really felt an incredibly strong connection to my Jewish heritage. Except when it came to food. I had always been into food — long before the term “foodie” was invented, and long before I started my blog, Eating Rules.
Some of my favorite memories as a kid were when my grandmother Rose would come visit from The Bronx. It was wonderful to see her, of course, but what really got me excited was when she took over the kitchen. She’d get up early and make Blintzes using the jumbo-pack of Friendship farmer cheese she’d carried on the plane… and then Kasha Varnishkes… and Seven-Layer-Matzo-Cake… and Mandelbrodt (without nuts, please, Grandma!)… and… well, you get the idea.
I also have a fond memory of making “mock chopped liver” with my mother. We had found a recipe that used canned green beans and saltines, and would use her cool, old meat-grinder. We’d clamp it to the counter and then turn a big crank which drove a screw to mash everything together and out would come this fantastic pate.
These days, I’d rather start from fresh veggies instead. So when my fiancé Matty cracked open his copy of Arthur Schwartz’s Jewish Home Cooking and showed me the vegetarian chopped liver recipes, I was thrilled. This one is his mushroom version, which has been a big hit lately at all the gatherings around the holidays.
There are a few steps involved, but it’s actually pretty easy. It skips the saltines, which also makes it great for Passover. You’ll need 3 hard boiled eggs– to learn my method for “Perfect Hard Boiled Eggs Every Time,” click here. Nowadays, we use the food processor instead of the meat grinder; in a pinch you could also use an immersion or regular blender.
—
Andrew Wilder is a “healthy foodie” who believes that healthy eating doesn’t have to suck. He writes at Eating Rules, and you can also catch up with him on Facebook and Twitter.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Mock Chopped Liver
Ingredients
- 6 tablespoons mild-flavored frying oil, divided (Andrew likes peanut oil; if you're avoiding kitniyot, Tori recommends KFP avocado oil)
- 2-3 medium onions, chopped
- 1 pounds white mushrooms in 1/4 inch thick slices
- 3 hard boiled eggs, quartered
- 1/2 cup shelled walnuts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Sliced scallions and/or butter lettuce (optional - for garnish)
- Matzo (to serve with - optional - use GF matzo if gluten free)
NOTES
Instructions
- In a large skillet or sauté pan, heat 3 tbsp oil over medium-high heat. Add the onions, and sauté until dark brown. Stir them every couple of minutes to keep from burning (and scrape the pan with a flat spatula as you do so). You want them to get really dark and caramelized. This should take at least 20 minutes, maybe more. Remove from pan and let cool on a plate or bowl.
- Using the same pan, and without cleaning it, add 3 more tbsp oil and keep on medium-high heat. Add the sliced mushrooms. Sauté until they soften and release their juices, then continue to cook until very browned, about 5 more minutes. Remove from pan and let cool.
- Add the onions, the mushrooms, and all the remaining ingredients to a food processor (or blender). Pulse a few times, then scrape down the side of the bowl. Run the processor some more, scraping the mixture down again, and keep repeating this until it's all well-blended and the walnuts are pulverized into the mix (if you see walnut pieces, keep going). Don't overdo it, though, or it'll turn into a paste.
- You can serve immediately (with matzo, of course), but it's actually even better when it has a chance to sit (refrigerated) for a few hours or overnight. Leftovers will keep, covered, in the fridge for about a week.
Velvel says
While it’s no longer vegetarian, using some schmaltz with the vegetable oil (to total 6 tablespoons) makes it taste even better!
CJ says
This is amazing. I love my mom’s chopped liver, am a big big fan, but it’s not something I’d ever make myself (cooking livers, etc.) This tastes almost the same! I think I upped the onion quantity and the pepper to mimic the flavor profile we have at home.
Melissa says
Can I leave out the mushrooms? Will it drastically alter the taste or texture?
Susan Weintrob says
This was a fabulous recipe, worth the time it takes to sauté the onions! The only variation I made is to hand chop, making it more of a chopped liver rather than a pâté. It is also a family thing as I use my grandmother’s iron handled chopper, more than 100 years old. Certainly adds to the taste!
Debz says
A family member is allergic to walnuts (and pecans) so we substituted cashews. It was DELICIOUS!!! Everybody raved about it. We couldn’t believe how close to chopped liver it tasted. Meat and veggie lovers alike were enthusiastic. We were all scraping the last bits from the bowl before we washed it. Wow!
Tori Avey says
Great to know cashews worked well as a sub. Thank you for writing!
Sema says
I just made this, to see if I can use it for Rosh Hashana dinner, as I’ll have at least one vegetarian guest, It’s quite good. I think I’ll add more onion next time and a bit more pepper, and it will be even better. Thanks so much for this recipe; it’s pretty easy and makes a good spread – even if not exactly liver.
Suzanne says
Has anyone tried to freeze this [mock chopped liver with mushrooms]?
Marny CA says
One of my aunts made mock chopped liver out of yellow string beans – and it looked and tasted just like the real McCoy!!
At first I was afraid to eat it … thinking she accidently mixed dairy with chopped liver; she assured my mom and me that it was ok to eat!! LOL Sad that none of her recipes were written down or shared with others.
Linda says
Just made this using slightly different proportions. It is such a great combinational and because it looks so much like real chop liver it tastes like real chop liver. Thanks.
Linda says
Why not do a quick pulse of the walnuts before adding the rest of the ingredients?
Tori Avey says
You can if you like Linda. 🙂
Dennis says
I sauteed some onions and a medley of mushrooms (crimini, potabella and shitake) with some red and green peppers (and a variety of “secret ingedients”) this morning. After having a taste I thought, wow this tastes just like chopped liver! Then went on line to see if anyone else had similar recipes and found yours. Sounds really good. Will try it ASAP.
Amy says
Can this be made without a food processor? Say with knives or the back of a spoon and a heck of a lot of elbow grease?
Tori Avey says
Of course! That’s why it’s called mock “chopped liver,” because the old fashioned way required lots and lots of chopping. If you don’t mind putting your arms to work, chop the mixture with a sharp chef’s knife till it gets very fine and takes on the texture in the photos. Enjoy!
HB says
My fiance has an allergy to tree nuts; is there anything that can be used to replace the walnuts?
Tori Avey says
Hi HB– I haven’t tried it myself, but you might want to try subbing toasted sesame seeds. They seem to work well as a nut substitute in many recipes. I can’t make any promises though. If you try it, please let us know how it goes!
Karen says
Has anybody ever frozen this? Does it work well to freeze?
Sarah says
I made this recipe and my usual (schmalz-free) chopped liver recipe, combining them. No one was the wiser!
Jackie says
This was the hit of the seder! No one could be believe it was “mock”!
Jackie says
OMG! Just made “liver”. It’s delicious! I don’t think it will last until the Sedar! I’m making another batch tomorrow!
Jackie says
Just made a double batch. Everyone loves this!
kathi r. says
I make a version of vegetarian chopped liver that is very similar to this but without eggs (egg allergy here). Just the mushrooms, onions, vegetable oil, walnuts (I toast them) and seasoning. Very good and simple.
susan says
kathi r, what is your recipe…i am vegan and want to sub out the eggs also
Yael says
Hi,
I only have chopped walnut pieces, and was wondering what would be the equivalent to the 1/2 cup in the recipe (even better if you know it in grams…)
Thanks so much, and Happy Passover
Andrew @ Eating Rules says
I wouldn’t stress about the exact proportions of the walnuts. It’s a pretty forgiving recipe.
If the walnuts are finely chopped, just use a little less. You’ll want it to be somewhere around 4 ounces or 115 grams, give or take.
Andrea says
I should have asked this last week but time got away from me. I’m making this Thursday for Friday night. I was wondering if substituting pecans would alter the recipe too much. I’m in Texas and we have pecans a plenty down here. I use pecans in my charoset too. YUMMY!!!
Andrew @ Eating Rules says
I haven’t tried it with pecans, but I’m guessing it may taste a tiny bit less like chopped liver. I’m sure it’ll still turn out quite yummy, though!