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Yield: 1 Batch

Ingredients:

* 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


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.
 
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