1 lb Chestnuts; shelled 2 tb Butter 1 lb Mushrooms; quartered 2 tb Flour 1 1/2 c Light cream 1/2 ts Salt 1/8 ts Pepper 1 tb Parsley; chopped 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. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings.
How To make Mushrooms and Chestnuts's Videos
Chicken stew with chestnuts and dried mushrooms||joemen crazo
INGREDIENTS -100g chestnuts -500g pasta -250g mushrooms -100 ml olive oil -50g parmigiano -1 hand of parsley -1 hand of basil -2 piece of garlic
PREPARATION: Boil de chestnuts and then clean them, cut in little pieces,do the same also with the parsley and basil, put all together in the mixer. The add the parmigiano, the garlic and some of the oil,salt and mix them really good until become a sauce. Cut the mushrooms in slides, put in a pan some oil and add the mushrooms with some salt, cook them until are ready. Boil de pasta with some salt until are al dente ,take the water out and put them in the pan with mushrooms, let them cook together 2,3 minutes, in the same time start to add little by little the pesto sauce. When you finish the sauce stop the fire and serve the pasta hot with some parmigiano on top. Buon Appetito.
Creamy Winter Pasta With Chestnuts And Mushrooms | Ken's Greek Table
This is a very quick and easy recipe for vegetarian bow tie pasta. I used bow tie pasta but you can use any pasta of choice, long or short. Although this recipe is for 2, you can easily double or triple for your needs. Ready in well under 30 minutes, this pasta recipe is perfect for those quick weeknight suppers. Try it today, love it forever...
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Today we prepare medieval mushrooms and chestnuts from Anonimo Toscano's cookbook, written in the 14th century.
Ingredients: chestnuts mushrooms olive oil white wine vinegar onion spices (black pepper, cloves, nutmeg) salt
Roast Pork Medieval Vermicelli
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If you liked the music on this video check our music and art channel: __ Music by Lilium Aeris Andrea Tuffanelli – lute Serena Fiandro – gemshorn Qant amors trobet partit - Peirol (ca. 1160 – 1220s)
Potato Gnocchi with Chestnuts, Porcini Mushrooms & Sage - Home & Family
Chef Ron Suhanosky shows how to make a pillow soft, Potato Gnocchi with Chestnuts, Porcini Mushrooms, and Sage. Chef Ron's recipe is a simple and seasonal, Italian dish. The key is using Idaho potatoes as they hold a lot of moisture. Get more Home & Family Recipes here: