Pâté Mushroom (Vegetarian Chopped Liver)

While I am a die-hard fan of the real stuff, convincing others can be tricky. I was skeptical of this recipe at first glance but speechless at how delicious it turned out. This will definitely be on regular rotation all year round at my house – not only as an appetizer but as a light lunch with crackers or crudités.

Ingredients:

• 2- 3 tablespoons butter or olive oil (or a combination)

• 1 large onion, halved & sliced

• 8 oz sliced shiitake mushrooms

• 8 oz sliced button mushrooms

• Salt & black pepper to taste

• 2 sprigs fresh thyme,

• 2 tablespoons sherry

• 1 cup cooked peas ( or green beans if you don’t eat peas on Passover)

• 1 cup walnuts, toasted

• 3 eggs, hard boiled

• 1 tablespoon sugar

• 3 sheets Matzo

Directions:

Heat the 1 tablespoon butter or olive oil in a large saucepan. Add onion and thyme and cook over medium for 15 to 20 minute until soft. Remove from the pan.

Add 1 more tablespoon butter or olive to the pan and heat. Add mushrooms and a generous pinch of salt and cook over medium high heat for 8 – 10 minutes until soft and golden and liquid has evaporated. Stir in sherry and scrape up the browned bits on the bottom of the pan. Set aside to cool.

Combine the mushrooms and onions in a bowl with the peas, walnuts and 2 chopped boiled eggs. Season generously with kosher salt and freshly ground black pepper. Add 1 tablespoon sugar. Place half of this mixture in the food processor and pulse until coarsely chopped. Add remaining mixture and pulse , scraping down the sides as necessary.

Serve in a bowl or mounded on a platter topped with additional chopped egg and a few sprigs of dill to decorate.

Serve with matzoh crackers or any favorite cracker, crispy toast points or crudités