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.

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