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Chopped “Liver” Spread

1/2 lb. mushrooms, chopped
1 small onion, chopped
3 Tbsp. oil
1 cup chopped walnuts
Salt and pepper, to taste
1 Tbsp. water

• Sauté the mushrooms and onion in the oil for 8 minutes. Pour into a blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. Serve on matzo as a spread.

Makes 1 cup

Source: No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler provided by Vegetarian Resource Group (

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  • Leynia says:

    This looks like a great recipe.
    Only, if I may say, chopped liver on matzo?? To make it “more Jewish”?
    I vote for this recipe being served/eaten in its usual way.

  • Cindy's says:

    Thanks! Great mock chopped liver.

  • Diana Navon says:

    This is a really good version of chopped liver that really tastes like chicken livers. I make it at Passover, and it fools everyone.

    Mock Chopped Liver
    A Vegetarian Option
    Reprinted with permission from
    A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.

    1 can French style green beans
    2 hard boiled eggs
    2 medium onions
    oil for browning onions
    1/4 cup walnuts
    salt to taste
    Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.

    Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms.

  • martin says:

    my wife doesn’like shrooms…she uses peas