Mock Chopped Liver
Tonight is the first night of Rosh Hashanah, and today is Labor Day. There is no way I am able to prepare a whole dinner for either one, and both on the same day is overwhelming. I have been craving chopped liver, but making chopped liver is a big project. I use the recipe we used at our family delicatessen, but the amount of steps involved is not going to work for me in a wheelchair with my weak hands so I have to make something else. One year when I made chopped liver, I had a guest coming who didn’t like liver so I made a Mock Chopped Liver to serve also. I had my doubts about making it, but it was a huge surprise! It was so delicious even the chopped liver eaters gobbled it too!
Since making chopped liver is an impossibility for me, I remembered the year I had made the Mock Chopped Liver and decided I could make that. Real chopped liver involves making gribenes (a long cooking mixture of chicken fat and onions); boiling the liver; hard boiling eggs; grinding the liver, onion, and hard boiled eggs; and mixing it all together with the fat. I could make the Mock Chopped liver! I only had to saute a few ingredients and then put everything into the food processor. Does Mock Chopped Liver taste like the real thing? Not exactly, but it does have the taste of caramelized onions and the texture is similar.
Today’s menu is a little crazy. We are having a slightly odd mix of foods, but it will do. Mock Chopped Liver and matzoh is our appetizer. For our main course, we are having smoked brisket that we smoked earlier in the summer and froze and corn on the cob that we had better eat as much of as possible before the season ends. I look forward to the apple slices and honey for a sweet new year as an ending to this meal. This year I got a store bought honey cake to round out the whole thing. I am excited to start off the whole holiday with my Mock Chopped Liver.
Mock Chopped Liver
Ingredients
- 3 Tablespoons Olive Oil divided
- 1 1/2 cups chopped Onions
- 2 cups sliced Mushrooms (White, Baby Bella, Cremini etc. and up to half Shitake)
- 1 Tablespoon Lemon Juice
- Salt and freshly ground Black Pepper to taste
Instructions
- Heat 2 Tablespoons of the olive oil in a large skillet. Sauté the onions slowly over medium heat, stirring frequently, until nicely browned (this took me 15-20 minutes).
- Add the mushrooms and remaining Tablespoon of olive oil and cook until the mushrooms are wilted down, about 5-10 minutes.
- Combine the onions and mushrooms with the remaining ingredients in the bowl of a food processor. Process until pureed, scraping down the sides as needed.
- Serve with matzo, or raw veggies.
