Chicken Shu-Mei

INGREDIENTS:

12 -(up to)
16 Fresh mushrooms about 1 1/4"
-in diameter
1/4 c Butter
1 tb Water
1/4 ts Salt
4 -(up to)
6 Mild sausages(needs kosher
-substitution)
4 Skinned; boneless breast
-halves from frying chicken
4 Chicken livers(prepped as to
-your needs)
Salt
Pepper
1/4 c Melted butter(pareve
-margarine)

Rapidly wash and drain mushroom caps and place in a small saucepan with the water, butter and salt. Cover and simmer 3 tor minutes, barely to soften. Cut sausages into 1/2" lengths, and saute 3 to 4 minutes, just to cook through and to brown very lightly -
they are to retain enough 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 pieces of sausage: paint with melted butter.

*May be prepared ahead to this point.

Broil or barbecue 5 to 6 minutes on each side, basting once or twice with melted butter. Serve immediately.

Comments: I laughed when I went back to the book for this recipe and saw that 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.

JEWISH-FOOD digest 222