Creamed Mushrooms and Chestnuts
340g (12oz) Chestnuts, stewed
340g (12oz) Mushrooms, stewed
340ml (12floz) Milk
3 tbsp Butter
3 tbsp Flour
1½ tsp Salt
Pepper, to taste
Remove the shells from the required number of chestnuts and cook the nut meats in boiling water until tender.
Peel off the skins and break the chestnuts into pieces.
Gently simmer the mushrooms until tender.
Cut the mushrooms into pieces of the same size as the chestnuts and mix the two together.
Make a cream sauce by melting the butter, adding the flour, salt and pepper and stirring in the hot milk.
Cook until the mixture thickens, pour it over the chestnuts and mushrooms and serve.
Serves: 6
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