RFCJ RECIPE ARCHIVE
Posted by : Jackie Metz Mock Chopped Liver #5 - pareve
This is from Jennie Grossinger's The Art of Jewish Cooking. I like it very much and used it at Passover to rave reviews--even my mother liked it. 3 Tb salad oil 1 1/2 lb mushrooms, sliced 1/2 cup diced onion 1 hard cooked egg 1 1/2 teas salt 1/4 teas pepper Heat the oil in a skillet and cook the mushrooms and onion for 10 minutes, stirring often. Chop the mushrooms, onion, egg, salt, and pepper together in a food processor until smooth. Chill. Serves 6 as an appetizer or 12 as a spread. Jackie
