2 tablespoons Butter
1 pound mushrooms; quartered
2 tablespoon Flour
1-1/2 cup light cream
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley; chopped
To shell chestnuts, 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.
Makes 3 to 4 servings.