Chopped Stinkhorn "Liver"

1. 1

   Heat a medium-sized stainless steel or cast iron skilled (do not use Teflon or any other treated metal) over a medium flame until pan is very warm.

2. 2

   Add EVOO and swill it around so it covers the bottom of the pan.

3. 3

   Place the sliced onion in the pan and saute for a minute or two.

4. 4

   Add sliced mushrooms and saute them together with the onions until onions are translucent and the shrooms are soft and lightly browned, about 15-20 minutes.

5. 5

   Sprinkle with sea salt as soon as the onions have been sweating for a few minutes.

6. 6

   Turn into a blender or food processor; add walnuts, a bit more s&p, and the water. Process until blended, but not too smooth.

7. 7

   Spread on matzoh, cracker, crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.