[Liz] I developed this recipe for a liver-themed collab with Hank’s Delicatessen in Jersey City. The event was held on a freezing cold day, but the people wanted their liver and the crowd descended on our little booth by Hudson River. Much to our surprise, the popularity of the vegan liver far surpassed that of the classic liver, and a new favorite of ours was born.

While we’ve tested countless varieties of veggie liver / mock chop throughout our time with The Gefilteria (varieties based on beans, beets, lentils, nuts), but the depth and meatiness of mushrooms continues to be the most satisfying base.

Serving Size

10-12 servings

Ingredients

• 5 tablespoons extra virgin olive oil

• 3 large yellow onions, diced

• 2 pounds mixed mushrooms (any variety will do but ideally, you will have more than one kind), cleaned, de-stemmed and diced

• 4 Tablespoons fresh thyme (about 1/2 of a standard bunch), pulled from stems and chopped finely

• 1 heaping Tbsp paprika

• 1/4 -1/2  cup sherry wine, or more as needed to taste (red wine if sherry isn't available)

• 3 large eggs, hardboiled (optional)

• 2 tsp kosher salt, plus more to taste

• Dash of Black pepper, plus more to taste

• Crispy fried shallots (or onions), for garnish

• Flat leaf parsley, chopped, for garnish

Instructions

In a large pan, heat 2 tablespoons of the oil over medium-low heat. Add the onions and cook slowly, stirring occasionally, until golden. Add an additional 2 Tablespoons of oil to the pan along with the mushrooms. Cook slowly over medium heat, stirring occasionally as mushrooms shrink and begin to caramelize along with the onions, about 30 minutes.

Stir in paprika, thyme, 1 tsp salt and a bold dash of freshly ground black pepper. Stir and continue to cook another 10 minutes, increasing the heat slightly but avoiding burning the mushrooms and onions. Pour in the sherry (or red wine) and stir, allowing the mushrooms and onions to soak up the flavor. Add an additional tsp of salt. Once sherry is soaked up, remove from heat and let cool before tasting and adjusting salt and pepper.

Chop by hand in a chopping bowl to retain a chunky, mushroom-y texture, or for a more classic mock chop texture, place in a food processor to smooth it out.

Let cool to room temp before serving and adjust salt and pepper. Serve topped with crispy shallots or crispy onions, chopped parsley and (optional) capers on a sandwich or with crackers.