Mushrooms & chestnuts
Yield: 1 Batch
Ingredients:
- 1 lb Chestnuts; shelled
- 2 tb Butter
- 1 lb Mushrooms; quartered
- 2 tb Flour
- 1 1/2 c Light cream
- 1/2 ts Salt
- 1/8 ts Pepper
- 1 tb Parsley; chopped
Instructions:
Prick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour; slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings.
