Mushrooms & Chestnuts

Recipe Ingredients

1 lb	454g / 16oz	Chestnuts - shelled
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Mushrooms - quartered
2 tablespoons	30ml	Flour
1 1/2 cups	355ml	Light cream
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 tablespoon	15ml	Parsley - chopped

Recipe Instructions

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.

From Amelia's Shaker Recipes. In "The Shaker Cook Book: Not by Bread Alone" by Caroline B. Piercy

Source:
Cooking Light, September 1997, page 108

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