1 finely sliced onion

½ cup sliced mushrooms

1 teaspoon all-purpose flour

1/2 cup vegetable stock

2 cups boiled or cooked chestnuts

Salt and black pepper to taste

1/2 cup white wine

2 cups cooked white rice

Vegetable oil or soy margarine for cooking

 

Saute onion and mushrooms in either vegetable oil or soy margarine until browned. Add flour and mix together. Gradually add stock to onion mixture and stir until smooth. Add peeled and chopped boiled chestnuts and mix well. Season chestnut mixture with salt and pepper to taste. Add white wine and heat to boiling point. Simmer for a few minutes then remove form heat. Serve chestnuts over rice.