Not-Chopped-Liver #2

Live with a vegetarian long enough and you’ll figure out how to make meatless versions of all sorts of dishes you’ve loved since childhood—even chopped liver. This succulent pâté owes its “livery” flavor to the combination of mushrooms and green beans. (I’m not sure why the combination tastes like liver, but it does.) So why is this recipe #2? In my book High-Flavor, Low-Fat Vegetarian Cooking (Viking, 1994), you’ll find another vegetarian chopped liver—that one made with peas.