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.
