Title: Mushrooms and Chestnuts
Categories: Nut Shaker Side Vegetable
Yield: 1 Batch

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. Serve with hot pone or with hot baked potatoes.

Yield: 3 to 4 servings.

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