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Mock Chopped " Liver " ( Mushrooms & Lentils )

By Kevin Simon on September 24, 2002

1 Reviews

Prep Time: 15 mins
Total Time: 40 mins
Servings: 8-12

About This Recipe

"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!"

Ingredients

1 (8 ounce) boxes baby portabella mushrooms
1 (8 ounce) boxes sliced white mushrooms
1 (4 ounce) cans 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

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (128 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 163.1
Calories from Fat 78: 47%

Amount Per Serving: %
Total Fat 8.6g: 13%
Saturated Fat 1.7g: 8%
Cholesterol 159.9mg: 53%
Sugars 4.4 g
Sodium 138.3mg: 5%
Total Carbohydrate 13.6g: 4%
Dietary Fiber 3.4g: 13%
Sugars 4.4 g: 17%
Protein 9.4g: 18%

Reviews

"Excellent recipe! Didn't use dry onion flakes and it still turned out great."

By Karishnikov on November 27, 2008 | 754817