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

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