Vegetarian “NUT FREE” Chopped Liver PHealthier than chopped liver yet equally satisfying and perfect for those with nut allergies!
2 large portobello mushroom caps-gills and stems removed - coarsely chopped
3 tablespoons vegetable oil
1 small onion-peeled and coarsely chopped
2 eggs-hard boiled
¼ teaspoon salt
1 tablespoon sunflower spread or soy butter
Black pepper to taste
Electric food processor
- Heat two tablespoons oil in skillet over medium flame. Sauté chopped mushrooms. Pour mushrooms into bowl of processor.
- Heat remaining tablespoon oil in skillet over medium flame. Fry onions until brown. Add to mushrooms.
- Add eggs to other ingredients and pulse until finely chopped. Scrape mixture into bowl and add sunflower spread/soy butter, and salt. Stir well. Add black pepper to taste. Chill. Taste. Add more salt and pepper if necessary.