Amazing Low-Fat Chopped Liver - meat
This recipe is from a yet-to-be-published cookbook, HIGH-FLAVOR,
LOW-FAT JEWISH COOKING The author, Steven
Raichlen, had the following comments about the recipe: "Low-fat
chopped liver might seem like an oxymoron. After all, liver is one
of the fattiest, most cholesterol-laden substances known to man. By
replacing most of the liver with mushrooms (keeping just enough
liver for flavor) and roasting the ingredients in a hot oven instead
of sauteeing them, we create a chopped liver that explodes with
flavor and is mercifully light on fat."
12 ounces button mushrooms
1 large onion, peeled and cut into 8 wedges
2 teaspoons canola or olive oil
Salt and freshly ground pepper
3 ounces chicken or turkey liver
8 hard-cooked eggs, yolks discarded
3 tablespoons chopped fresh parsley, plus sprigs for garnish
Preheat the oven to 450 degrees.
Trim the stems ends off the mushrooms and wipe the caps clean with a
damp paper towel. Quarter any large mushrooms; halve medium size
ones; leave any small mushrooms whole.
Place the mushrooms and onion in a nonstick roasting pan and toss
with the oil, salt and pepper. Roast the mushrooms until lightly
browned, 8 to 10 minutes, stirring to insure even cooking.
Add the livers and continue roasting until the mushrooms are well
browned and flavorful and the liver is cooked, 8 to 10 minutes more.
Cut the egg whites into quarters. Place in a food processor with the
mushrooms, onion, liver and chopped parsley, and grind to a coarse
puree. (Run the machine in short bursts.) Correct the seasoning,
adding salt and pepper to taste; the mixture should be highly
Transfer the chopped liver to a bowl or platter, garnish with
Makes 8 servings.
Future Source: High-Flavor, Low-Fat Jewish Cooking