Mushrooms & Chestnuts
Yield
1 batchPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chestnuts
shelled |
|
| 2 | tablespoons |
butter
|
|
| 1 | pound |
mushrooms
quartered |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
light cream (half&half)
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chestnuts
shelled |
|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
mushrooms
quartered |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | 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.
