THE AMAZING LOW-FAT CHOPPED LIVER

Steps:

• 1. Preheat the oven to 450°. Trim the stem ends off the mushrooms and wipe the caps clean with a damp paper towl. Quarter any large mushrooms; halve medium size ones; leave any small mushrooms whole. Place the 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 insure even cooking.
• 2. Add the livers and continue roasting until the mushrooms are well browned and flavorful and the liver is cooked but still pink in the center, 8 to 10 minutes more.
• 3. Meanwhile, hard-cook the eggs for 11 minutes. When cool enough to handle, peel and halve the eggs. Remove and discard the yolks. Cut each white in half.
• 4. Place the mushrooms, onion, liver, hard-cooked egg whites, and parsley in a food processor and grind to a coarse purée. (Run the machine in short bursts.) Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned. Transfer the chopped liver to a bowl or platter, garnish with parsley sprigs, and serve with crackers or toasted challah.
• Note: For a richer chop liver, keep two of the egg yolks. The fat level will still be below 4 g per servings.