Vegetarian Chopped Liver (Mushroom-Walnut Pâté)

Name: Vegetarian Chopped Liver (Mushroom-Walnut Pâté)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces unsalted butter (4 tablespoons); 1 large yellow onion, halved and thinly sliced into half moons; 2 fresh thyme sprigs; 3/4 lb cremini mushrooms (4-1/2 cups) or 3/4 lb baby bella mushroom, cut into medium dice (4-1/2 cups); 1/2 lb shiitake mushroom, stems removed, caps cut into medium dice (2 cups); kosher salt and freshly ground black pepper; 2 tablespoons dry sherry; 1 cup walnuts, toasted; 1 small clove garlic, minced; 1/2 teaspoon fresh lemon juice, more to taste; 1/4 teaspoon finely grated lemon zest; 2 hard-cooked eggs, peeled and roughly chopped; extra-virgin olive oil, for drizzling; flaky sea salt, for garnish; thinly sliced scallion greens or chives, for garnish

Servings: persons

2 ounces unsalted butter (4 tablespoons)
1 large yellow onion, halved and thinly sliced into half moons
2 fresh thyme sprigs
3/4 lb cremini mushrooms (4-1/2 cups) or 3/4 lb baby bella mushroom, cut into medium dice (4-1/2 cups)
1/2 lb shiitake mushroom, stems removed, caps cut into medium dice (2 cups)
kosher salt and freshly ground black pepper
2 tablespoons dry sherry
1 cup walnuts, toasted
1 small clove garlic, minced
1/2 teaspoon fresh lemon juice, more to taste
1/4 teaspoon finely grated lemon zest
2 hard-cooked eggs, peeled and roughly chopped
extra-virgin olive oil, for drizzling
flaky sea salt, for garnish
thinly sliced scallion greens or chives, for garnish

1
Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
2
Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces unsalted butter (4 tablespoons), 1 large yellow onion, halved and thinly sliced into half moons, 2 fresh thyme sprigs, 3/4 lb cremini mushrooms (4-1/2 cups) or 3/4 lb baby bella mushroom, cut into medium dice (4-1/2 cups), and more.

Yes, Vegetarian Chopped Liver (Mushroom-Walnut Pâté) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!