Friday, August 5, 2011

Mushroom and Onion Pate

With me running around concentrating on food and Meredith with her mind on other things as well, we forgot to invite people to dinner the last Friday in January. Not even Facebook could help us (actually, it could, but the people who most wanted to join us most were either out of province, out of country, or overseas!). That didn't stop me from making dinner, but it certainly did result in lots of leftovers. I had a bunch of new things I wanted to try.

I decided to dig through some of the old school cookbooks and online for a vegetarian chopped liver recipe. The best (and by best, I mean worst), involved canned green beans. The more appetizing used mushrooms. Real chopped liver also uses hard boiled eggs, which I thought would be great for protein, so I decided to throw those in as well.

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Vegetarian Chopped Liver (Mushroom and Onion Pate)
Mushroom and onion pate is a poor substitute for real liver, but
  • 2 tbsp canola oil
  • 2 medium onions
  • 1/2 kilo fresh mushrooms, chopped
  • 3 hard boiled eggs
  • 1/2 cup walnuts
  • salt and pepper
1. Heat oil on medium and sauté onions until translucent.2. Add mushrooms and continue to sauté until mushrooms are soft (and most of the liquid is gone).3. Transfer mushrooms and onions to a food processor and add walnuts, salt and pepper. Pulse until desired consistency is reached.Serve with matza or dry crackers.
Prep time: Cook time: Total time: Yield: 2 cups
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. Wonderful flavors and texture combination. I will try it like this next time.

  2. My dad has always been a vegetarian so would love this!

  3. That sounds very tasty. Especially with the eggs.


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