Delicious Vegetarian Chopped Liver: A Healthy Mushroom Pâté for Passover and Beyond
For those seeking a delectable and wholesome plant-based alternative to traditional chopped liver, look no further than this incredible mock chopped liver recipe made with earthy mushrooms and crunchy walnuts. This recipe pays homage to the original Ashkenazi Jewish dish my grandmother meticulously prepared for every special occasion. You’ll adore spreading this rich and savory Vegetarian Chopped Liver on crispy matzo crackers, making it an ideal and delicious Passover Appetizer or a delightful spread for any time of year.
This post has been updated from the original posted April 8, 2015.
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My grandmother’s kitchen was always filled with the comforting aromas of traditional Jewish cooking, and among her most beloved culinary creations was her classic chopped liver – a rich, savory Jewish pâté. It was a staple at every holiday gathering, a cherished spread that we eagerly devoured, especially smothered on matzo crackers during Passover. On Rosh Hashanah, it was a tradition to serve it on small, delectable pieces of rye bread, continuing a culinary legacy that transcended generations. Even beyond the Jewish holidays, her chopped liver made a special appearance at our Thanksgiving table, a testament to its universal appeal and comforting presence.
In recent years, there’s been a growing movement towards reducing animal product consumption, driven by health, ethical, and environmental considerations. This shift, however, doesn’t mean we have to abandon cherished culinary traditions. Instead, it offers a wonderful opportunity to innovate and adapt. That’s precisely what this mock chopped liver recipe achieves: a plant-based look-alike that captures the essence and flavor of the original without any meat. It’s a contemporary appetizer that has become a beloved classic in many Jewish homes today, offering the same nostalgic taste and satisfying texture. My recipe is largely inspired by my grandmother’s, featuring all the familiar flavors and a remarkably similar consistency, just without the liver!
Why Choose Vegetarian Chopped Liver?
Opting for vegetarian chopped liver isn’t just a dietary choice; it’s a culinary revelation that offers numerous benefits:
- Healthier Indulgence: You get all the rich, decadent flavor of traditional chopped liver but without the saturated fat typically found in chicken livers or schmaltz. This makes it a heart-friendlier option, allowing you to enjoy your favorite spread guilt-free.
- Remarkable Flavor Profile: This plant-based version masterfully mimics the deep, savory umami taste that defines the classic Jewish appetizer. The combination of ingredients creates a complex flavor that will surprise and delight even the most ardent traditionalists.
- Effortless Preparation: This recipe is surprisingly easy to make, requiring minimal fuss and straightforward steps. It’s perfect for busy weeknights or for preparing in advance for holiday gatherings, saving you time and stress.
- Kosher for Passover & All Year Round: Unlike some mock liver recipes that use green beans, my vegetarian chopped liver is made with mushrooms. This choice makes it not only delicious but also perfectly Kosher for Passover, adhering to traditional dietary laws. It’s a versatile dish that can be enjoyed throughout the year, fitting seamlessly into any meal plan.
- Ethical and Sustainable: For those looking to reduce their environmental footprint or embrace a more compassionate diet, this plant-based pâté is an excellent choice. It’s a delicious way to enjoy traditional flavors while aligning with modern values.
- Allergen-Friendly Adaptations: With simple modifications (like omitting eggs), this recipe can easily be made vegan, catering to a wider range of dietary needs and preferences.
Essential Ingredients and Clever Substitutions
Creating this flavorful mock chopped liver relies on a few key ingredients, each playing a crucial role in mimicking the texture and taste of the original. Here’s what you’ll need and how you can adapt it:
- Onions: Caramelized onions are truly the cornerstone of the “real deal” chopped liver, contributing a deep, sweet, and savory base flavor that is absolutely indispensable. They provide the foundational richness that makes this vegetarian version so satisfying. Don’t skip the caramelization step; it’s essential for that signature depth!
- Mushrooms: Portobello or cremini mushrooms are the stars here. When sautéed with onions, they transform, developing a meaty texture, a rich, dark color, and an intense umami flavor that remarkably closely resembles real liver. You can certainly experiment with any assortment of mushroom varieties – a mix of cremini, shiitake, and oyster mushrooms can add even more complexity. If you’re preparing this outside of Passover week, you can also substitute with cooked green beans or green peas for a slightly different, yet still delicious, texture and flavor profile.
- Walnuts: These nuts are vital for providing both texture and a subtle earthy flavor that complements the mushrooms beautifully. They add a pleasant crunch and richness that helps to bind the spread. If walnuts aren’t available or you prefer an alternative, raw cashews or pistachios can be excellent substitutes, offering a similar creamy and crunchy element.
- Hard-boiled eggs: These add a creamy richness and a distinctive texture that contributes significantly to the authenticity of a vegetarian mock liver. Their inclusion makes the spread feel more substantial and closer to the traditional recipe. For a fully Vegan Mock Liver, simply omit the hard-boiled eggs. The recipe will still yield a wonderfully flavorful and satisfying spread, though the texture will be slightly different. If you’re not vegan, definitely include the eggs for that extra layer of traditional flavor and texture.
- Garlic, Salt & Pepper: These seasonings are crucial for enhancing the overall flavor. Minced garlic adds a pungent kick, while salt and pepper balance and bring out the natural flavors of the vegetables. Adjust to your taste preferences.
Foolproof Tips for Easy-to-Peel, Perfect Hard-Boiled Eggs
Achieving perfectly cooked and easily peelable hard-boiled eggs is a common kitchen challenge, but with these tips, you’ll master it every time:
- The Ice Bath is Key: The single most important tip for easy-to-peel hard-boiled eggs is to prepare an ice bath in advance. Immediately after cooking, immerse your perfectly boiled eggs into a bowl filled with ice, then add cold water to ensure they are fully submerged and rapidly cooling. This sudden temperature change not only halts the cooking process, preventing overcooked, rubbery yolks, but it also creates a shock that helps the egg whites separate cleanly from the shell membrane.
- Instant Pot Method: For consistent, easy-to-peel results, the Instant Pot is a game-changer. Place your eggs on the rack inside the Instant Pot. Add 1 cup of water to the pot and seal the lid. Set it to cook for 5 minutes on high pressure. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then perform a quick force release. Immediately transfer the eggs to your prepared ice bath.
- Stovetop Method: If you’re cooking on the stovetop, place the eggs in the smallest pot that allows them to sit in a single layer without crowding. Cover them with cold water, ensuring there’s about 1 inch of water above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately cover the pot, remove it from the heat, and set a timer for 12 minutes. This “steaming” method helps to cook the eggs gently. After 12 minutes, transfer the eggs directly to the ice bath.
- Store Unpeeled: Once the eggs have completely cooled in the ice bath, gently dry them with a towel. For optimal freshness and to prevent them from absorbing odors or bacteria from other foods, store them in the refrigerator with their shells still on until you’re ready to use them. They can last up to a week this way.
- Bubbe Meise (Grandmother’s Tale): My grandmother, in her wisdom, always made an odd number of boiled eggs. I wish I could still ask her the reasoning behind this quirky tradition, but the fact remains: to this day, I never boil an even number of eggs either! While not scientifically proven, it’s a charming ritual that adds to the authenticity of preparing this recipe.
Crafting Your Delicious Mock Chopped Liver: A Step-by-Step Guide
Making this mock chopped liver is a straightforward process that yields incredibly flavorful results. Don’t worry too much about precise knife skills initially, as everything will eventually be pulsed in a food processor for that perfect consistency. Let’s get started:
First, gather your ingredients: dice your onions, roughly chop the mushrooms, and finely mince the garlic. Heat a large, heavy skillet (a cast iron skillet works wonderfully for even browning) over medium heat. This ensures your pan is ready for the sautéing process.
You have a few options for sautéing the onions: a little water, olive oil, or even vegetable broth. Use enough to prevent sticking and encourage softening. Add the diced onions to the skillet and sprinkle them generously with salt and pepper. Reduce the heat to medium-low and continue to cook, stirring occasionally, for about 5 minutes. The goal here is to allow them to soften and begin to caramelize, developing a rich, sweet base flavor that is crucial for the overall depth of the mock liver.
Once the onions are translucent and starting to turn golden, add the chopped mushrooms and minced garlic to the pan. Continue to cook, stirring periodically, for an additional 10-15 minutes. During this stage, the mushrooms will release their natural juices, then absorb them back, becoming tender and beautifully browned. If the pan seems too dry at any point, add just a splash more water or broth, being careful not to add too much, as the mushrooms have their own moisture. The key is to achieve a deep, golden-brown color and tender texture, which contributes significantly to the “meaty” essence of the mock liver.
While the mushroom and onion mixture is cooking down, prepare the other core components. Take your cooled, peeled hard-boiled eggs and add them, along with the walnuts, to the bowl of a food processor. Pulse them a few times until they are coarsely chopped and crumbly. The goal here isn’t a smooth paste, but rather a chunky texture that will add body and an authentic feel to the final dish.
Once the mushrooms are browned, tender, and beautifully caramelized, transfer this rich, savory onion and mushroom mixture into the food processor with the pulsed nuts and eggs. Now, pulse everything together until thoroughly combined. I personally prefer my mock chopped liver to have a slightly chunky texture, which I find more appealing and reminiscent of traditional chopped liver. However, you can continue to process it for a longer duration to achieve a smoother, more pâté-like consistency if that’s your preference. Don’t be afraid to scrape down the sides of the food processor bowl a few times to ensure all ingredients are evenly incorporated.
If you’re aiming for that extra smooth texture, much like a traditional Jewish pâté, simply let the food processor run for a bit longer, pausing occasionally to scrape down the sides. This ensures a uniform, creamy consistency where all the flavors are perfectly blended. Taste and adjust seasonings as needed. Your delicious vegetarian chopped liver is now ready to be enjoyed!
Creative Ways to Serve Vegetarian Chopped Liver
The beauty of this vegetarian chopped liver is its versatility. You can enjoy it in all the same delightful ways you would serve its traditional counterpart, making it a perfect addition to any meal or gathering:
- Passover Classic: During the week of Passover, there’s nothing quite like a generous schmear of this savory spread on crisp matzo crackers. It’s a nostalgic and satisfying bite that honors tradition.
- Gourmet Sandwich: Elevate your lunch by spreading it thickly on a slice of fresh rye bread, topped with a juicy sliced tomato and thin rings of red onion. This combination creates an incredibly flavorful and satisfying open-faced sandwich.
- Healthy Wrap: For a lighter, fresher option, scoop some mock chopped liver onto large lettuce leaves (like butter lettuce or romaine), add a medley of your favorite raw vegetables (such as shredded carrots, cucumber sticks, or bell pepper strips), and roll it into a delicious and nutritious wrap.
- Salad Topper: Add a dollop onto a simple green salad to transform it into a more substantial and flavorful meal. The rich texture and savory notes of the pâté complement crisp greens beautifully.
- Crudités Dip: Serve it as a dip with an assortment of fresh crudités like carrot sticks, celery, bell pepper strips, or cucumber slices for a healthy and engaging appetizer.
- Stuffed Celery or Endive: For an elegant presentation, spoon the mock chopped liver into crisp celery stalks or tender endive leaves. It makes for a sophisticated finger food perfect for parties.
Debra’s Pro Tips for the Best Mock Chopped Liver
To ensure your vegetarian chopped liver is absolutely perfect every time, keep these expert tips in mind:
- Prep Ahead for Convenience: Hard-boil your eggs up to a week in advance. This is a fantastic time-saver! Remember to leave them stored in the refrigerator with their peels still on. The shells act as a natural protective barrier, preventing the eggs from absorbing unwanted odors or bacteria from other foods in your fridge, keeping them fresh and ready for use.
- Mind the Mushrooms’ Moisture: Mushrooms are like sponges – they absorb liquid readily and then release it as they cook. When adding any extra water, broth, or olive oil to the pan, proceed cautiously and slowly. Start with a small amount, as the mushrooms themselves will release a significant amount of natural juices. Continue cooking until all this liquid has evaporated and the mushrooms achieve a beautiful, caramelized brown. This ensures a rich, concentrated flavor, not a watery one.
- Smart Savings: To save money without compromising quality, consider buying walnut pieces instead of whole walnuts. Since you’ll be grinding them into smaller pieces in the food processor anyway, there’s no need for whole, expensive nuts. This small change can make a difference in your grocery bill.
- Pan Size Matters (Initially): When you first add the raw, chopped mushrooms to the pan, it might seem like you need a much larger skillet because they take up so much volume. However, don’t be fooled! Mushrooms shrink considerably as they cook down and release their moisture. A medium-large size pan will generally be sufficient for the entire cooking process once they’ve reduced.
- Passover Garlic Custom: If it’s your minhag (custom) to not use garlic during Passover, rest assured you can simply omit it from this recipe. The caramelized onions will provide ample flavor and depth, ensuring your mock chopped liver is still incredibly delicious and satisfying, adhering to your family’s traditions.
- Chill for Best Flavor: While it can be served immediately, allowing the mock chopped liver to chill in the refrigerator for at least an hour (or even overnight) allows the flavors to meld and deepen. This makes for an even more exquisite spread.
More Delicious Recipes to Spread onto Your Matzah
Looking for more delightful spreads and dips to complement your matzah or simply to enjoy? Explore these other fantastic recipes:
- Carrot Greens Pesto
- Vegan Ricotta Recipe
- 4-ingredient Homemade Guacamole Recipe
- Oil-Free Romesco Dip
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📖 Recipe
Vegetarian Chopped Liver Recipe
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Equipment
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Food Processor
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Cast iron skillet
Ingredients
- 2 medium onions diced
- 1 lb portobello mushrooms roughly chopped
- ½ teaspoon sea salt coarse
- ½ teaspoon black pepper
- 2 cloves garlic
- 2 hard boiled eggs large
- ½ cup walnuts
Instructions
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Heat a heavy skillet over medium heat. Add the diced onions and use either a tablespoon of water, vegetable broth, or olive oil to sauté them. Cook, stirring occasionally, until the onions soften and become translucent, which typically takes about 5 minutes. Sprinkle them with a pinch of salt and pepper.
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To the softened onions, add the roughly chopped mushrooms and minced garlic. If the pan appears dry, add another tablespoon of broth or oil as needed. Continue to cook, stirring periodically, for 10-15 minutes, until the mushrooms are tender, well-browned, and any released liquid has evaporated, leaving a rich, caramelized mixture.
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While the mushroom and onion mixture is cooking down and intensifying in flavor, prepare your food processor. Add the peeled hard-boiled eggs and walnuts to the food processor bowl. Pulse a few times until they are broken down into chunky, crumbly pieces – avoid over-processing into a paste.
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Once the mushrooms are deeply browned and caramelized, add this flavorful mixture to the food processor with the nuts and eggs. Pulse everything together until all ingredients are well incorporated and you reach your desired consistency. I personally prefer a slightly chunky mock liver for added texture, but you can process for a longer duration to achieve a smoother, more pâté-like consistency if preferred.
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Transfer the finished mock chopped liver to an airtight container and store it in the refrigerator. It will stay fresh for up to 10 days. Serve chilled or at room temperature for the best flavor and texture.
Notes
Serving size: Nutritional information was calculated based on a serving size of ¼ cup of mock chopped liver.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
