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1/4 cup oil
Sauté the onion until limp. Add mushrooms and cook until tender and onion browns.
Place all ingredients in blender, and blend until smooth. Remove and season to taste with salt and pepper. Can be made a day ahead and stored in refrigerator. Serve at room temperature. Can be served for Passover.
Posted by Helen Berger
Nutritional Info Per Serving: N/A
1 pound sliced mushrooms
1 hard boiled egg
salt and pepper to taste
1 medium onion