August 27, 2013
Recipe by Mari Levine
My younger sister and I are very similar. We both have dimples, an obsession with any four-legged creature, and an embarrassing love for reality TV. The place where we differ the most is when it comes to eating. I’ll try anything (and usually like it), while Jackie has a more, let’s say, limited palate. One of the best examples of this is chopped liver: I love it, but Jackie can hardly bear to utter the words. I think the closest she’ll ever get to eating it is with this vegetarian version. It uses three savory ingredients—mushrooms, walnuts, and tomato paste—to add meaty flavor without the meat.
3 tablespoons canola oil, divided
1 medium onion, chopped
12 ounces white mushrooms, chopped
3 hard-boiled eggs
½ cup walnuts
½ teaspoon tomato paste
1. Heat 1 tablespoon canola oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and ¼ teaspoon salt and sauté until lightly browned and translucent, about 7 minutes. Transfer to food processor.
2. In same pan, heat 2 tablespoons canola oil over medium heat until shimmering. Add mushrooms and ½ teaspoon salt and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Transfer to food processor.
3. Add eggs, walnuts, and tomato paste to food processor. Process until smooth, wiping down bowl as necessary. Season with salt and pepper. Serve with crackers or matzah.
Want to try the meat version? Get the recipe for chicken-liver terrine here.
Browse JewishBoston.com's recipe collection for old favorites and new ideas for your holiday table and see InterfaithFamily's recipe index here.
Chosen Eats appears every Thursday on JewishBoston.com. Read past columns, or contact Mari at maril@JewishBoston.com.