Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)

Passover Mock chopped liver (Mushroom, Cashew, and Onion)

I don’t care for the name of this dish, but it’s a Jewish faux classic. It might look a bit like the dish it’s intending to imitate, but it tastes nothing like it — thank goodness! Another version is made with green beans (see Green Bean and Cashew Pâté — though Ashkenazik Jews don’t use green beans during the Passover week). The essential difference between this and the other recipe on this site is the use of mushrooms; both are simple and tasty. Serve with matzo or matzo crackers.

Makes: About 2 cups

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 2 cups sliced mushrooms (use white, baby bella, or cremini)
  • 3/4 cup toasted cashews (see note)
  • 1 tablespoon lemon juice, or to taste
  • Salt and freshly ground pepper to taste

Heat the oil in a medium skillet. Sauté the onions slowly over medium-low heat, stirring frequently, until nicely browned. Add the mushrooms and cook until they’ve wilted down.

Combine the onions and mushrooms with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed. Store in a jar until needed, and bring to room temperature before serving.

Note: I like the added flavor given by the toasted cashews, but if you’re into raw cashews, by all means, use them.

Passover Mock chopped liver (Mushroom, Cashew, and Onion) recipe


13 comments on “Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)

  1. Nava Post author

    Iris, I added the note on this, too. It really should have been there in the first place otherwise it is confusing. Thanks for the catch and happy holiday!

  2. Arlene

    Hi. Just finished preparing this. Delicious. I want to serve it the first night of Seder but feel like I should refrigerate it — will it go bad if I do, do you think? And I want to freeze some for someone to taste a month or two from now. What do you think? Thank you so much.

  3. Nava Post author

    Arlene, you should definitely at least refrigerate it —very tightly lidded. I think it should freeze fine, too. Maybe once it thaws you can give it a whirl in the food processor once again to improve the texture. Happy holiday!

  4. Robyn

    Hello. On chopped liver is there any replacements for nuts.? Have someone allergic to nuts and seeds. G
    Happy Passover to you and family

  5. Nava Post author

    Hi Robyn — it’s hard to replace nuts and seeds for their rich flavor, and beans aren’t allowed in the Ashkenazik tradition, of course, so the only thing that comes to mind would be avocado. It’s also rich and flavorful. Maybe step up the lemon just a bit so that it doesn’t brown. The texture won’t be as firm without the nuts, but hopefully it will do the trick.

  6. Nava Post author

    Sandi, I’d say 3 days in the fridge, or make it sooner and freeze it. When it thaws out, whip it up again in the food processor, with a tiny bit of water if need be.

  7. Nava Post author

    Chaya, cashews lend kind of a creamy texture to this, and are very tasty, but you could use blanched almonds as well. Make sure to grind them to a fine powder. If it’s an allergy to tree nuts in general, though, it’s a trickier question!

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