If you are concerned with fat content, reduce the oil to 1 teaspoon and omit the olive oil. Be careful not to overprocess this dish. The slightly coarse texture is pleasing—better than that of the original chopped liver!
2 tespoons oil 1 medium onion, sliced 2 cloves garlic, minced 1 cup sliced button mushrooms ½ teaspoon dried basil 1/8 teaspoon dried marjoram ½ teaspoon sea salt ¼ teaspoon white pepper ½ cup dry red wine ½ cup walnut pieces 2 cups green beans, cooked until just soft ¼ cup minced fresh parsley 8 ounces tofu ½ cup matzoh meal or breadcrumbs 2 tablespoons extra virgin olive oil, or 1 tablespoon flaxseed oil and 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice
Heat the oil in a large sauté pan over high heat. When the oil begins to smoke, add the onion and garlic. Cook, stirring every minute or two until the onion is a deep golden brown. Add the mushrooms, basil, marjoram, salt, and pepper. Cook until the mushrooms have released their liquid. Continue cooking until the mixture is dry. Add the wine to the hot pan and cook until the liquid is reduced by half. Add the walnuts and cook until the mixture is dry. Remove the pan from the heat. Coarsely chop the green beans and parsley in a food processor. Add the mushroom mixture and process until well blended but still coarsely chopped. Crumble the tofu into the mixing bowl. Add the matzoh meal, olive oil, and lemon juice. Pulse until all the ingredients are well mixed and the texture is slightly coarse. Taste and adjust the seasonings. Makes 4 cups.