Mock Chopped Liver Mushrooms Lentils Recipes

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MOCK CHOPPED LIVER



Mock Chopped Liver image

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Provided by MDHEARST

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 2h35m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup lentils
2 cubes chicken bouillon
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 cup walnuts
salt and pepper to taste

Steps:

  • Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  • Heat oil in skillet, saute onion until it becomes translucent.
  • In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 36.5 g, Cholesterol 0.3 mg, Fat 21.4 g, Fiber 7.8 g, Protein 17.2 g, SaturatedFat 2.2 g, Sodium 581.4 mg, Sugar 2.4 g

ELLEN LEVINE'S VEGETARIAN "CHOPPED LIVER" A LA DRAGON



Ellen Levine's Vegetarian

Provided by Crescent Dragonwagon

Categories     Food Processor     Mushroom     Nut     Vegetarian     Tree Nut     Walnut     Green Bean     Legume     Lentil     Chill     Advance Prep Required

Yield Makes about 3 1/2 pints

Number Of Ingredients 15

Vegetable oil cooking spray
1/4 cup olive oil, walnut oil, or a mild vegetable oil such as corn, canola, or peanut
2 large onions, chopped
3 cloves garlic, peeled and quartered
1/4 pound mushrooms, tough ends trimmed and discarded, chopped (about 1 slightly heaping cup)
1 1/2 cups fresh green beans, cooked to tenderness, cooking water reserved
1 1/2 cups lentils, cooked to tenderness
4 hard-boiled eggs, quartered
1 1/2 cups walnuts, toasted
1 tablespoon tomato paste (optional; Ellen doesn't use it, I do more often than not)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 to 3 tablespoons minced onion (optional)
Minced fresh parsley, for garnish
Paprika, for garnish

Steps:

  • 1. Spray a large skillet with oil and place it over medium heat. Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often. You want them caramelized and golden, so allow 8 to 10 minutes. Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes. Transfer the onion mixture to a food processor.
  • 2. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat. Add the mushrooms and sauté until they are just limp, about 4 minutes. Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste.
  • 3. Buzz the heck out of the mixture, pausing to scrape down the sides of the processor. Taste the mixture and season it again, if needed. If you like, stir in the minced onion.
  • 4. Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight. About an hour before serving, remove the spread from the refrigerator and let it come to room temperature. Garnish with minced parsley and paprika, and serve.

MUSHROOM MOCK CHOPPED LIVER



Mushroom Mock Chopped Liver image

Adapted from Arthur Schwartz's Jewish Home Cooking. The onions and mushrooms can be cooked separately at different times, but they taste better if done this way.

Provided by Chocolatl

Categories     Spreads

Time 45m

Yield 2 3/4 cups

Number Of Ingredients 7

4 -6 tablespoons vegetable oil, divided
2 -3 medium onions, chopped (2-3 cups)
1 lb white button mushrooms, sliced
1/2 cup walnuts
3 hard-boiled eggs, peeled and cut into chunks
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat half the oil in a skillet over medium-high heat.
  • Add onions and toss to coat with oil.
  • Cover and reduce heat to medium.
  • Cook 10 minutes, tossing once after 5-6 minutes.
  • Uncover and stir.
  • Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
  • Remove and let cool.
  • Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking.
  • Add mushrooms, tossing constantly.
  • Cook until mushrooms become shrunken and browned.
  • Remove and let cool.
  • Place onions, mushrooms, and all remaining ingredients in a food processor.
  • Pulse to chop coarsely.
  • Scrape mixture from the rim down and then from the bottom up.
  • Pulse again until mixture is fine but not pasty, and has a spreadable consistency.
  • Keeps up to 1 week in refrigerator if tightly covered.

MOCK CHOPPED " LIVER " ( MUSHROOMS & LENTILS )



Mock Chopped

This is a recipe I created for the holidays. After tasting many of the "faux" chopped livers out there I decided to create something with a more meaty taste, look and texture. ENJOY!

Provided by Kevin Simon

Categories     Spreads

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 10

1 (8 ounce) box baby portabella mushrooms
1 (8 ounce) box sliced white mushrooms
1 (4 ounce) can mushroom stems and pieces
2 large onions
6 hard-boiled eggs
3/4 cup cooked lentils (drained)
1/3 cup walnuts
2 -3 tablespoons dry onion flakes
2 -3 tablespoons mayonnaise
salt and pepper

Steps:

  • Finely chop both onions but 1/4 leave raw and sauté in oiled frypan till blackened; set aside.
  • Coarsely chop the hard boiled eggs and set aside with the browned onion (save a spoon or two of grated egg as a garnish).
  • Brown all the mushrooms in a lightly oiled frypan till completely dry and brown, then salt lightly and place in food processor.
  • Add 1/4 raw onion and all the remaining ingredients except for the dehydrated onion, browned onion and egg. Blend till smooth.
  • Remove from processor and fold in the browned onion, dehydrated onion and chopped egg. Chill overnight and serve.
  • Timesaver Tip: Boil the eggs in the pot with the lentils.

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