Sauteed mushrooms with chestnuts and wine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; |
| 1 | pounds | Button mushrooms; |
| 18 | Fresh chestnuts; parboiled skinned, and boiled 45 min or until tender | |
| ¼ | cup | Very dry sherry; |
| Or dry white wine; | ||
Directions
In a skillet melt butter over a low flame. In this, heat mushrooms until they take on color, cook slowly for about 10 minutes. Uncover, add drained chestnuts, and very little salt. Toss 2 or 3 times.
When chestnuts are heated through, add sherry, bring to a brisk boil, and serve. Source: The Mushroom Cook Book by Garibaldi M. Lapolla Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 10-26-94