This plant-based version of chopped liver dip makes a lovely addition to your holiday meal. Mushrooms and walnuts give this dip a unique flavor that everyone will enjoy. Serve with crunchy, fresh celery and matzo crackers.
Ingredients
- ¼ cup vegetable broth (or water)
- ½ cup chopped onion
- 2 cloves garlic, minced
- 2 cups button mushrooms, cleaned and sliced
- ½ teaspoon sea salt
- ½ cup walnuts
- 1 teaspoon balsamic vinegar
- Black pepper, to taste
- Garnish: fresh parsley
- Serve with: 6 stalks celery, cut into sticks, and matzo crackers
Directions
- In a large skillet, heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt. Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet.
- Add the mushrooms and another few pinches of sea salt . Add a little bit more vegetable broth if needed. Cook and stir for 5 more minutes, or until the mushrooms have softened.
- Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste.
- Place in a serving bowl. Garnish with fresh parsley. Serve with celery sticks and matzo crackers.
On the authority of one of today's leading poskim. It is our custom to not use garlic or mushrooms (even for those who do not peel everything on Pesach), The recipe will be wonderful with toasted, minced eggplant instead.