Mushroom Chopped "Liver"
Include your vegan and vegetarian friends and serve this vegan version of the Jewish classic.
- 3 tablespoons olive oil
- 1 small red onion diced
- 1 10.58 oz box Big Mountain Lion's Mane Mushroom Crumble
- 3 tablespoons finely chopped walnuts
- freshly ground black pepper
Heat the oil in a small skillet. Add the onions and cook until the onions are starting to look a bit black around the edges and are very soft and translucent everywhere else. Add the Lion's Mane Mushroom Crumble and the walnuts. Cook over high heat, until the mushroom crumbles start to caramelize.
Remove from heat and allow to cool to close to room temperature. Scrape everything from the pan onto a cutting board. Chop the mixture until into fine crumbs that start to stick together. Stir in salt and pepper to taste.
Refrigerate 1 hour prior to serving for best flavor.