by Doris Patinkin Rubin, Grandma Doralee
I love experimenting, and so I decided to try using mushrooms, as string beans and peas were not permissible (for Passover). I think the result is delicious. Try it – I think you will be pleased.
1–2 tablespoons Nyafat*
1 1/2 very large sweet onions, sliced
1/2 pound fresh white mushrooms, cut into large pieces
1/2 cup walnuts
6–8 Kosher for Passover Tam Tam crackers (onion-garlic flavored) broken into pieces
2 hard-boiled eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
Finely chopped fresh parsley for garnish
In a deep skillet, heat the Nyafat. Add the onions and sauté slowly for at least 45 minutes.
Add the mushrooms and walnuts and continue to cook for just a few minutes. The mushrooms should be crisp.
SAVE some of the hard-boiled egg white for garnish - chopped.
Place the Tam Tam crackers into a food processor. Add the mushroom mixture, hard-boiled eggs, salt, and pepper. Pulsate until you have the proper consistency. Do not over process. Adjust the seasonings.
May be molded or served in a beautiful bowl, garnished with the chopped egg whites and sprinkled with chopped parsley. Serve with additional Tam Tam crackers. Can also be molded on endive leaves and served on a platter.
IMPORTANT: The flavor of this recipe is dependent on properly caramelizing the onions - don't shortcut that step but cook them the full 45 minutes.
*Nyafat is a traditional "Heirloom" ingredient and is "faux" chicken fat. It may not be currently available. We suggested substituting oil.
Yield: Serves 4-6
Recipes: Passover, Vegetarian, Parve, Kosher