Mushrooms & chestnuts
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chestnuts; shelled |
| 2 | tablespoons | Butter |
| 1 | pounds | Mushrooms; quartered |
| 2 | tablespoons | Flour |
| 1½ | cup | Light cream |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Parsley; chopped |
Directions
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.