Title: Mushrooms & Chestnuts
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.
Yield: 3 to 4 servings.
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