Name: “Chopped Liver” Two Ways
Yield: 2 ½ cups per recipe
Ingredients: 1 tsp fine sea salt; 1 ½ tsp Baharat; ½ tsp ground black pepper; ½ cup olive oil, divided; 1 large yellow onion, thinly sliced; 1 pound chicken liver, trimmed and blotted dry; 2 Tbsp sherry vinegar, divided; 2 hard boiled eggs, roughly chopped; 2 Tbsp roughly chopped parsley; 2 pounds cremini mushrooms, cleaned and cut into ¼’s; ½ cup olive oil; 1 red onion, sliced thinly; 1/2 cup walnuts, toasted and coarsely chopped; 1 tsp fine sea salt; 1 tsp Baharat; 1 tsp ground black pepper; 2 Tbsp sherry vinegar; 2 hard boiled eggs, roughly chopped; 2 Tbsp roughly chopped parsley

Chopped liver is a beloved classic from high holidays and family gatherings like Passover to sunny picnics with bread and cheese. This is Lior’s mother’s recipe with his added touches and big, fluffy, hand-chopped pieces and hard-boiled egg balanced with caramelized onion, Baharat, and sherry vinegar. I always feel left out watching people enjoy Chopped Liver so included below is my vegetarian version. It’s full of roasted mushrooms and coarsely chopped, toasted walnuts along with the same Baharat and other goodies - but I make it a little more chopped. Both go great with matzoh, family, and friends.

Check out the recipe notes below for a quick and easy no peel hard-cooked egg method. Also, check out the notes on nutrition from our contributor, Nikki Ostrower.

“Chopped Liver” Two Ways

Author: Lior Lev Sercarz and Helen Park
Servings: 2 ½ cups per recipe
Category: Appetizer

Ingredients

1 tsp fine sea salt
1 ½ tsp Baharat
½ tsp ground black pepper
½ cup olive oil, divided
1 large yellow onion, thinly sliced
1 pound chicken liver, trimmed and blotted dry
2 Tbsp sherry vinegar, divided
2 hard boiled eggs, roughly chopped
2 Tbsp roughly chopped parsley
2 pounds cremini mushrooms, cleaned and cut into ¼’s
½ cup olive oil
1 red onion, sliced thinly
1/2 cup walnuts, toasted and coarsely chopped
1 tsp fine sea salt
1 tsp Baharat
1 tsp ground black pepper
2 Tbsp sherry vinegar
2 hard boiled eggs, roughly chopped
2 Tbsp roughly chopped parsley

Directions

Combine the salt, Baharat, and pepper.
In a heavy bottom skillet, heat ¼ cup of olive oil until shimmering and add the onion and half of the Baharat seasoning mix.
When ready, deglaze the pan with 1 tablespoon of sherry vinegar and remove the onions to a plate and set aside to cool.
Heat another heavy bottom skillet with the remaining olive oil until shimmering and add the chicken livers and other half of the Baharat seasoning mix over high heat. Let the livers get a good sear for 4-5 minutes, or until caramelized on the edges.
When ready, deglaze the pan with 1 tablespoon of sherry vinegar and remove the onions to a plate and set aside to cool.
Chill the onions and liver completely for at least 1 hour, up to overnight.
Hand chop the onions and liver, folding in the chopped egg and finishing with the chopped parsley. Adjust the seasoning with more salt, Baharat, and black pepper if needed. The mixture should be roughly chopped with the largest pieces about ½” inch.
In a heavy bottom skillet large enough to fit the mushrooms in a single layer, heat the olive oil until shimmering and add the mushroom. Allow the mushrooms to cook over high heat, untouched, until the edges start turning golden brown.
Give the mushrooms a stir and continue roasting in the pan until they are evenly golden brown all around.
When ready, add the thinly sliced red onion and continue cooking until they are cooked through and caramelized.
Add the walnuts, salt, Baharat, and black pepper and stir well to combine.
Turn off the heat and add the sherry vinegar to deglaze the pan and remove to a tray to cool to room temperature.
When the mushroom mixture is cooled, place it in a food processor with the eggs and parsley, and pulse just a few times until the mixture is roughly chopped.This is what the no peel cooked eggs look like.
Transfer the mixture to a container to chill. Adjust the seasoning with more salt, Baharat, and black pepper if needed.