- 2 tablespoons margarine
- 1 tablespoon onion, minced
- 7 medium mushrooms, cleaned and coarsely chopped
- 4 eggs, hard cooked and coarsely chopped
- salt and pepper, to taste
Heat margarine in a small skillet over moderate heat. When hot and bubbly, add the onion. Saute until onion begins to wilt. Add the mushrooms and continue to saute, stirring frequently, until the mushroom liquid evaporates and they begin to soften, 5-7 minutes. Do not brown the mushrooms or onions.
Turn the mixture onto a chopping block. Add the coarsely chopped eggs and mix until evenly combined. Be sure to scrape in all the fat and any liquid left from sauteing. Season to taste.
Chill for several hours before serving.
On Passover, if you don't need to cater to a vegetarian, using schmaltz instead of margarine will impart a traditional chopped liver flavor.
- Breakfast and Brunch
- Dips and Dressings
- Main Dishes
- Side Dishes