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Mushrooms & Chestnuts

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Submitted by sweep

YIELD

1 batch

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 453.6
POUND G CHESTNUTS
shelled
2 3E+1
TABLESPOONS ML BUTTER
1 453.6
POUND G MUSHROOMS
quartered
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 355
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML PARSLEY LEAVES
chopped

Directions

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 baked potatoes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 321 66% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 386mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 16%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 9%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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