I don’t care for the name of this dish, but it’s a Jewish faux classic. I honestly prefer the version made with green beans (see Mock Chopped Liver ^[1]), but Ashkenazik Jews don’t use green beans during the Passover week. So the essential difference between this and the other one on this site is the use of mushrooms. Serve with matzo or matzo crackers.

Makes: About 2 cups

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 cup sliced mushrooms (use white, baby bella, or cremini)
• 2/3 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.

• Find more at VegKitchen’s Vegan Passover Seder Recipes and Menus.  ^[2]
• Find more ways to make Special Occasions and Entertaining ^[3] easier and healthier.