Butch Femme Planet - View Single Post - Vegan/Vegetarian Thread (discussion, recipes, laughs)

SugarFemme · 12-19-2011, 11:39 PM

There are plenty of recipes out there for mock chopped liver, but this one is mine. There really is no correct way of making it. Just depends on your taste.

4 cups Crimini or Portobello mushrooms cut into slices
1/2 cup shallots chopped fine
1 cup raw or roasted chopped pecans
1/8 cup plus 3 tablespoons EVO (For those of you who don't know-EVO is extra virgin olive oil)
Salt, pepper and Spanish smoked paprika to taste
Fresh finely chopped parsley

Saute mushrooms, salt, pepper and Spanish paprika to taste in 3 tablespoons EVO till soft. Remove from pan and put into food processor. The put a enough EVO in pan to saute shallots just until they are translucent. You don't want to burn them. Add to mushrooms in food processor. Add pecans and 1/8 cup EVO to food processor. Add more EVO if it gets too thick where it wont blend. Take some sort of greased mold or a bowl and put mix in there. Refrigerate over night. Remove when ready to serve, put a plate on top and then gently flip it over. Garnish with finely chopped fresh parsley Serve with crackers or pita bread. It is VERY yummy

12-19-2011, 11:39 PM	#355
SugarFemme Member How Do You Identify?: Fierce Femme Preferred Pronoun?: She Relationship Status: Singular Join Date: Oct 2011 Location: Southwest Posts: 1,029 My Photo Gallery Thanks: 650 Thanked 4,460 Times in 854 Posts Rep Power*: 21474851	Mock chopped liver There are plenty of recipes out there for mock chopped liver, but this one is mine. There really is no correct way of making it. Just depends on your taste. 4 cups Crimini or Portobello mushrooms cut into slices 1/2 cup shallots chopped fine 1 cup raw or roasted chopped pecans 1/8 cup plus 3 tablespoons EVO (For those of you who don't know-EVO is extra virgin olive oil) Salt, pepper and Spanish smoked paprika to taste Fresh finely chopped parsley Saute mushrooms, salt, pepper and Spanish paprika to taste in 3 tablespoons EVO till soft. Remove from pan and put into food processor. The put a enough EVO in pan to saute shallots just until they are translucent. You don't want to burn them. Add to mushrooms in food processor. Add pecans and 1/8 cup EVO to food processor. Add more EVO if it gets too thick where it wont blend. Take some sort of greased mold or a bowl and put mix in there. Refrigerate over night. Remove when ready to serve, put a plate on top and then gently flip it over. Garnish with finely chopped fresh parsley Serve with crackers or pita bread. It is VERY yummy