Mock Chopped Liver

This plant based version of chopped liver dip makes a lovely addition to your holiday meal. Mushrooms and walnuts give this dip a unique flavor that everyone will enjoy.

mock chopped liver

The inspiration behind this recipe was to make a modern and healthy version of this traditional and much beloved Eastern European Jewish dish, I like to serve it with crunchy, fresh celery and matzah crackers.

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¼ cup vegetable broth (or water)

½ cup chopped onion

2 cloves garlic, minced

2 cups button mushrooms, cleaned and sliced

½ tsp sea salt

½ cup walnuts

1 tsp balsamic vinegar

pepper, to taste

fresh parsley for garnish (optional)


In the large skillet heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt.

Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet. Add the mushrooms and another few pinches of sea salt. Add a little bit more vegetable broth if needed.

Cook and stir for 5 more minutes, or until the mushrooms have softened.

Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste.

Garnish with fresh parsley and serve with celery sticks and matzah crackers.

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