Title: MUSHROOMS & CHESTNUTS
  Categories: Harned 1994, Nuts, Shaker, Side dish, Vegetables
       Yield: 1 Batch
  
       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
  
   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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