Mushroom Mock Chopped Liver - cooking recipe

Ingredients

4 -6 tablespoons vegetable oil, divided
2 -3 medium onions, chopped (2-3 cups)
1 lb white button mushrooms, sliced
1/2 cup walnuts
3 hard-boiled eggs, peeled and cut into chunks
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Heat half the oil in a skillet over medium-high heat.
Add onions and toss to coat with oil.
Cover and reduce heat to medium.
Cook 10 minutes, tossing once after 5-6 minutes.
Uncover and stir.
Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
Remove and let cool.
Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking.
Add mushrooms, tossing constantly.
Cook until mushrooms become shrunken and browned.
Remove and let cool.
Place onions, mushrooms, and all remaining ingredients in a food processor.
Pulse to chop coarsely.
Scrape mixture from the rim down and then from the bottom up.
Pulse again until mixture is fine but not pasty, and has a spreadable consistency.
Keeps up to 1 week in refrigerator if tightly covered.