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Ingredientes
- 12 x -(up to)
- 16 x Fresh mushrooms about 1 1/4" in diameter
- 1/4 c. Butter
- 1 Tbsp. Water
- 1/4 tsp Salt
- 4 x -(up to)
- 6 x Mild sausages(needs kosher substitution)
- 4 x Skinned, boneless breast halves from frying chicken
- 4 x Chicken livers(prepped as to your needs) Salt Pepper
- 1/4 c. Melted butter(pareve margarine)
Direcciones
- Rapidly wash and drain mushroom caps and place in a small saucepan with the water, butter and salt. Cover and simmer 3 tor min, barely to soften.
- Cut sausages into 1/2" lengths, and saute/fry 3 to 4 min, just to cook through and to brown very lightly - they are to retain sufficient fat to baste the chicken later. Cut chicken into skewer-sized peices. Cut the livers in half. Sprinkle chicken and livers with salt and pepper. String all on skewers, starting and ending with pcs of sausage: paint with melted butter.
- *May be prepared ahead to this point.
- Broil or possibly barbecue 5 to 6 min on each side, basting once or possibly twice with melted butter. Serve immediately.
- Comments: I laughed when I went back to the book for this recipe and saw which Julia washes her mushrooms. Andrea, you're in good company. I also lightly wash as I brush.
- I am able to get kosher sausages at the butcher. If not, I wonder how those veggie subs would do. Certainly wouldn't do the basting aspect, tho. I used this recipe with Near East Rice pilaf mix, glazed carrrots(sometimes Birds-eye) and a spincah salad as a reliable summer time casual entertaining meal. Always worked perfectly....colors,flavors, textures, ease of prep. Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 209 | 77% |
| Total Fat 23.82g | 30% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.01g | |
| Cholesterol 88mg | 29% |
| Sodium 342mg | 14% |
| Potassium 347mg | 10% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.17g | 1% |
| Protein 13.06g | 21% |
