Total Time
Prep 5 mins
Cook 40 mins

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.

Ingredients Nutrition


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