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1 cup sliced mushrooms
In a large skillet, sauté the mushrooms and the onions in the margarine until the onions are golden brown.
Pass the mushrooms, onions, hard-cooked eggs, and nuts through a grinder or chop very fine in a chopping bowl. Season with the salt and pepper.
Refrigerate to chill thoroughly. Serve on lettuce leaves and garnish with tomato wedges and a slice of pared large black radish.
Poster's Notes:
Posted by both Sandy Loeffler and Larry Kluger
Nutritional Info Per Serving: N/A
1 cup chopped onions
3 tablespoons margarine
3 hard-cooked eggs
1/4 pound shelled walnuts
1 teaspoon salt
1/4 teaspoon white pepper
As you can tell from what I'd written about how my mother served chopped "liver," I would suggest doubling or even tripling the recipe if you are going to shape the mixture into a "pineapple."