Sauteed Mushrooms With Chestnuts And Wine Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
-or until tender,
1 lbs: Button mushrooms,
1/4 cup: Very dry sherry,
18: Fresh chestnuts, parboiled
Or dry white wine,
-skinned, and boiled 45 min
Directions:
In a skillet melt butter over a low flame. In this, heat mushrooms
until they take on color, cook slowly for about 10 minutes. Uncover,
add drained chestnuts, and very little salt. Toss 2 or 3 times.
When chestnuts are heated through, add sherry, bring to a brisk boil,
and serve. Source: The Mushroom Cook Book by Garibaldi M. Lapolla
Brought to you and yours via Nancy OBrion and her Meal-Master
Submitted By NANCY OBRION On 10-26-94
Source from luhu.jp
until they take on color, cook slowly for about 10 minutes. Uncover,
add drained chestnuts, and very little salt. Toss 2 or 3 times.
When chestnuts are heated through, add sherry, bring to a brisk boil,
and serve. Source: The Mushroom Cook Book by Garibaldi M. Lapolla
Brought to you and yours via Nancy OBrion and her Meal-Master
Submitted By NANCY OBRION On 10-26-94
Source from luhu.jp