Shiitake Mushrooms, Yellow Onion, Roasted Eggplant, Crispy Onions, Fresh Herbs, Pita
Chef Noah Clickstein of Lehrhaus | Somerville, MA
Adapted by StarChefs | May 2024
INGREDIENTS
Chopped Not Liver:
Yield: 6 servings
1.39 kilograms diced shiitake mushrooms
2.1 kilograms bruléed yellow onion, diced
12 grams minced garlic
2 cups brandy
1.11 kilograms roasted eggplant, skin discarded and cooking liquids reserved
480 grams toasted cashew
480 grams toasted walnut
Kosher salt
1 teaspoon MSG
To Assemble and Serve:
Yield: 1 serving
Crispy onions
Fresh herbs of your choice
Pita
METHOD
For the Chopped Not Liver:
In a sauté pan over low heat, sweat mushroom, onion, and garlic until soft and translucent. Transfer mixture to a cast iron pan over medium heat. Cook until alliums are caramelized. Increase heat and cook 30 seconds. Remove from heat and deglaze with brandy. Return pan to medium heat. Cook until liquid has reduced by three-quarters. Remove from heat and let cool completely. In a food processor, pulse to combine eggplant, nuts, and a pinch of salt. Transfer mixture to a mixing bowl and set aside. In a food processor, purée onion-brandy mixture until smooth. Season with salt. Transfer mixture to a separate mixing bowl. Toss with eggplant and MSG. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.
To Assemble and Serve:
Place Chopped Not Liver onto a serving plate. Garnish with crispy onions and herbs. Serve with fresh pita.
