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Kenden Alfond
Source: www.chabad.org/recipes/recipe_cdo/aid/2902532/jewish/Vegetarian-Mock-Chopped-Liver.htm

Ingredients:

•  ¼ cup vegetable broth (or water)
• ½ cup chopped onion 
  
• 2 cloves garlic, minced 
  
• 2 cups button mushrooms, cleaned and sliced 
  
• ½ teaspoon sea salt
  
• ½ cup walnuts 
  
• 1 teaspoon balsamic vinegar 
  
• Black pepper, to taste 
  
• Garnish: fresh parsley 
  
• Serve with: 6 stalks celery, cut into sticks, and matzo crackers
  

Directions:

1. In a large skillet, heat vegetable broth (or water) over medium-high heat. Add the onion and garlic and sprinkle with a few pinches of the sea salt. Sauté for 10 minutes, adding a touch more vegetable broth (or water) if the onion begins to stick to the skillet.
   
2. Add the mushrooms and another few pinches of sea salt . Add a little bit more vegetable broth if needed. Cook and stir for 5 more minutes, or until the mushrooms have softened. 
   
3. Place the cooked vegetables, remaining sea salt, walnuts, balsamic vinegar and black pepper in a food processor. Blend until well-blended but not completely smooth. Adjust seasoning to taste. 
   
4. Place in a serving bowl. Garnish with fresh parsley. Serve with celery sticks and matzo crackers.