Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter; -or until tender
1 lb Button mushrooms; 1/4 c Very dry sherry;
18 Fresh chestnuts; parboiled Or dry white wine;
-skinned, and boiled 45 min

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 O'Brion and her Meal-Master
Submitted By NANCY O'BRION On 10-26-94

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