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1.
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Preheat the oven to 450.
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Trim the stem ends off the mushrooms and wipe the caps clean with a damp paper towl.
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Quarter any large mushrooms; halve medium size ones; leave any small mushrooms whole.
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Place the mushrooms and onion in a nonstick roasting pan and toss with the oil, salt, and pepper.
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Roast the mushrooms until lightly browned, 8 to 10 minutes, stirring to insure even cooking.
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2.
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Add the livers and continue roasting until the mushrooms are well browned and flavorful and the liver is cooked but still pink in the center, 8 to 10 minutes more.
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3.
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Meanwhile, hard-cook the eggs for 11 minutes.
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When cool enough to handle, peel and halve the eggs.
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Remove and discard the yolks.
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Cut each white in half.
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4.
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Place the mushrooms, onion, liver, hard-cooked egg whites, and parsley in a food processor and grind to a coarse puree.
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(Run the machine in short bursts.)
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Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned.
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Transfer the chopped liver to a bowl or platter, garnish with parsley sprigs, and serve with crackers or toasted challah.
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Note: For a richer chop liver, keep two of the egg yolks.
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The fat level will still be below 4 g per servings.
