MUSHROOM VEGETARIAN CHOPPED LIVER
From Cousin Stuart Bank
Makes about 2 ¾ Cups
6 Tbs Canola oil 3 Hardbolied Eggs
1 lb. White mushrooms sliced ¼ inch thick ½ tsp Kosher salt
2 or 3 Medium onions (Chopped) ¼ tsp Ground black pepper
½ Cup Shelled walnuts pinch Garlic salt w/parsley
Fry chopped onions in 3 Tbs Canola oil in 10” or 12” skillet until browned, sweet and caramelized. Remove from pan and place in bowl to cool.
In same skillet, heat 3 Tbs. Canola oil over medium-high heat until very hot (but not smoking). Add mushrooms slices, tossing constantly. Cook until mushrooms release their moisture and the juices evaporate. Cook for approximately an additional 5-10 minutes until mushrooms have shrunk and browned. Remove from skillet and place in bowl until cool.
Once onion and mushrooms are cooled, place in food processor. Add walnuts, eggs, salt, pepper and pinch of Garlic salt w/parsley.
Pulse until mixture is coarse. Scrape mixture from top/down and then bottom up to blend well. Pulse again until mixture is fine, but not pasty. Just enough to hold it together for spreading.
Cool in refrigerator for 1 hour before serving. Mixture will last up to 1 week in refrigerator.