Vegan Mock Chopped Liver, adapted from Jewish Cooking in America by Joan Nathan
1/2 pound shiitake, oyster, cremini, and/or portobello mushrooms, chopped
1 small onion, chopped
3 tablespoons vegetable oil
1 cup chopped walnuts, toasted
Salt and freshly ground black pepper
1. Sauté the mushrooms and onion in the vegetable oil in a large frying pan over medium heat until the onion is translucent.
2. Spoon into a blender or food processor. Add the walnuts, salt and pepper, and 1 tablespoon of water. Process until blended but not too smooth.
3. Serve with crackers, toast, pita, or matzo.
Yield: about 1 1/2 cups