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Categories:Viewed: 85 - Published at: a year ago
Ingredients
- 8 ounces mushrooms
- 1 medium onion, quartered
- 1 teaspoon canola or olive oil
- Salt and freshly ground black pepper, to taste
- 2 ounces chicken or turkey liver
- 5 eggs
- 2 tablespoons chopped fresh parsley, plus sprigs for garnish
Method
- 1.
- Preheat the oven to 450.
- Trim the stem ends off the mushrooms and wipe the caps clean with a damp paper towl.
- Quarter any large mushrooms; halve medium size ones; leave any small mushrooms whole.
- Place the mushrooms and onion in a nonstick roasting pan and toss with the oil, salt, and pepper.
- Roast the mushrooms until lightly browned, 8 to 10 minutes, stirring to insure even cooking.
- 2.
- 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.
- 3.
- Meanwhile, hard-cook the eggs for 11 minutes.
- When cool enough to handle, peel and halve the eggs.
- Remove and discard the yolks.
- Cut each white in half.
- 4.
- Place the mushrooms, onion, liver, hard-cooked egg whites, and parsley in a food processor and grind to a coarse puree.
- (Run the machine in short bursts.)
- Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned.
- Transfer the chopped liver to a bowl or platter, garnish with parsley sprigs, and serve with crackers or toasted challah.
- Note: For a richer chop liver, keep two of the egg yolks.
- The fat level will still be below 4 g per servings.
