Vegan Chopped Liver

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Vegan Chopped " Liver "

 

1-2 tablespoons olive oil

1/2 small onion, diced

1 garlic clove, minced

1/2 pound baby portabella mushrooms, sliced

1 tablespoon balsamic vinegar, or lemon juice

1/4 teaspoon dried tarragon

1/4 teaspoon dried thyme

1/4 teaspoon nutmeg

1 package (10 ounces) almonds, walnuts or pecans

sea salt and freshly ground pepper, to taste

fresh parsley for garnish

 

Heat the olive oil in a skillet and saute the onion, garlic and

mushrooms till softened and tender; stir in the balsamic, herbs and

nutmeg; cook until the mushrooms are done.

 

In a food processor, process the nuts by pulsing on and off until a

nut meal is formed; add the cooked mushroom mixture and pulse again;

add salt and pepper, pulse. Taste for seasoning adjustments.

 

Chill for at least an hour before serving. Garnish with fresh chopped

parsley.