Recipe: Creamed Mushrooms and Chestnuts

(Sufficient to Serve Eight)

  •  1-1/2 c. stewed chestnuts
  •  1-1/2 c. stewed mushrooms
  •  3 Tb. butter
  •  3 Tb. flour
  •  1-1/2 tsp. salt
  •  1/8 tsp. pepper
  •  1-1/2 c. milk

Remove the shells from the required number of Italian chestnuts and cook the nut meats in boiling water until tender. Peel off the skins and break the chestnuts into pieces. If fresh mushrooms are used, stew them in boiling water until tender. Cut the stewed or canned 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 in any of the ways suggested.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)