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8 oz. mushrooms (I used the small white ones whatever their name is)
1 medium onion, quartered
1 tsp. canola or olive oil
Salt and freshly ground black pepper, to taste
2 oz. chicken or turkey liver
5 eggs
2 tbsp. chopped fresh parsley, plus sprigs for garnish

Preheat the oven to 450°F.

Trim the stem ends off the mushrooms and wipe the caps clean with a damp paper towel [DO NOT EVER WASH MUSHROOMS]. Quarter any large mushrooms; halve medium-size ones; leave any small mushrooms whole. Place 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 ensure even cooking. Broil the livers until the liver is cooked but still pink in the center. Add to mushrooms.

Meanwhile, hard cook the eggs, (cook for 11 minutes). When cool enough to handle, peel and halve the eggs. Remove and discard yolks, Cut each white half in half.

Place everything in a food processor and grind to a coarse puree, by pulses. Correct seasoning.

Transfer to a bowl or platter, garnish with parsley springs, and serve with crackers or toasted challah.

Poster's Notes:
Notes by Steven Raichlen:
For a richer chopped liver, keep two of the egg yolks. The fat will still be below 4 grams per serving.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: (excluding unknown items): 62Calories; 4g Fat (54.6% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 156mg Cholesterol; 47mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.