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Submitted by Debra Kuperberg
A flavorful vegetarian alternative to chopped liver, with a lighter taste that’s perfect for those delightful dairy meals. This can be made parve by using plant-based or vegan butter. (But don’t use a coconut-based spread that tastes of coconut.) Serve with crackers, matzoh, or rye bread.
10 T. butter, divided
2 c. sliced mushrooms, divided
1 yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp. salt
1/4 tsp pepper
1 tsp. dried thyme
1 c. frozen baby peas
3 green onions, chopped, divided
1/4 c. sweet vermouth
1 T. chopped parsley
Keep 4 T. butter in the refrigerator. Melt the remaining 6 T. butter in a skillet. Add 1 and 1/2 c. mushrooms and the yellow onion. Sauté over medium heat for 5-7 minutes, until vegetables are nicely browned.
Mix in garlic and spices; stir for 30 seconds. Add peas and half of the green onions; continue stirring until onions have softened, 2-3 minutes.
Pour in vermouth and mix until liquid is evaporated. Remove skillet from heat and let mixture cool for 15 minutes.
Place mixture in the food processor. Add reserved mushrooms and green onions, and pulse.
Remove the remaining butter from the refrigerator and cut into cubes. Add butter pieces to processor while machine is running; continue mixing until smooth. Taste for seasoning; add salt and/or pepper if desired.
Spoon into serving bowl; cover and refrigerate for 3 hours.
To serve, sprinkle with chopped parsley.
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