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| MOCK CHOPPED LIVER I
1/4 cup oil 1 medium onion, chopped 1 pound mushrooms, sliced 1 egg, hard-boiled salt and pepper to taste Saute the onions until limp, add mushrooms, and cook until they're tender and the mushrooms are brown. Chop in blender or food processor until fairly smooth. Turn into a bowl, season to taste. Can be made the day before and stored in the refrigerator, but it is best when you let it return to room temperature. Source: "The Jewish Gourmet Cookbook". Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |