1 medium onion, sliced finely
1/4 lb mushrooms, sliced
1 margarine as required
1 teaspoon all-purpose flour
1/2 cup stock
1 lb chestnuts, boiled
1 salt & black pepper
1/2 cup white wine
2 cup cooked rice
Saute onion & mushrooms in margarine till brown. Add flour & blend. Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts & mix well. Season. Add white wine, heat to boiling point & serve over rice.
"The Vegetarian Times Cookbook"
