Ellen Levine's Vegetarian "Chopped Liver" A La Dragon
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
51
Sourness
40
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 large
Onion (chopped)3 cloves
Garlic (peeled and quartered)1.5 cups
Lentil (cooked to tenderness)1.5 cups
Walnut (toasted)1 tbsp
Mayonnaise1
Salt3 tbsps
Onion (minced optional)Directions:
1
Spray a large skillet with oil and place it over medium heat
2
Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often
3
You want them caramelized and golden, so allow 8 to 10 minutes
4
Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes
5
Transfer the onion mixture to a food processor
6
Heat the remaining 2 tablespoons of oil in the same skillet over medium heat
7
Add the mushrooms and sauté until they are just limp, about 4 minutes
8
Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste
9
Buzz the heck out of the mixture, pausing to scrape down the sides of the processor
10
Taste the mixture and season it again, if needed
11
If you like, stir in the minced onion
12
Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight
13
About an hour before serving, remove the spread from the refrigerator and let it come to room temperature
14
Garnish with minced parsley and paprika, and serve
15
Spray a large skillet with oil and place it over medium heat
16
Add 2 tablespoons of the oil, and when the oil thins, add the onions and cook slowly, stirring often
17
You want them caramelized and golden, so allow 8 to 10 minutes
18
Lower the heat, add the garlic, and sauté until fragrant, another 2 to 3 minutes
19
Transfer the onion mixture to a food processor
20
Heat the remaining 2 tablespoons of oil in the same skillet over medium heat
21
Add the mushrooms and sauté until they are just limp, about 4 minutes
22
Transfer them, too, to the processor, along with the green beans, lentils, hard-boiled eggs, toasted walnuts, tomato paste, if using, mayonnaise, and salt and pepper to taste
23
Buzz the heck out of the mixture, pausing to scrape down the sides of the processor
24
Taste the mixture and season it again, if needed
25
If you like, stir in the minced onion
26
Transfer the spread to a serving bowl, cover it tightly, and let it rest in the fridge for at least 2 hours or overnight
27
About an hour before serving, remove the spread from the refrigerator and let it come to room temperature
28
Garnish with minced parsley and paprika, and serve