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.
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.
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.