Classic Walnut & Mushroom ‘Chopped Liver’
(4.8/5)
Servings
6
Cook Time
20
About This Recipe
A rich and savoury plant-based take on the traditional favourite, perfect served with matzah or fresh vegetables.
Recipe from our JVS Pesach cook book 2026!
Ingredients
500g mushrooms (chestnut or button)
2 large onions, sliced
150g toasted walnuts
2 tbsp olive oil
Salt and black pepper, to taste
Instructions
1
Sauté the onions in olive oil over medium heat until deeply caramelised and dark golden (about 15–20 minutes).
2
Add the mushrooms and cook until they have released their liquid and browned.
3
Let the mixture cool slightly, then place it in a food processor with the walnuts.
4
Pulse until you reach your desired consistency (chunky or smooth). Season generously.