Mushrooms stuffed with prunes


4 people
Ingredients :
4 large button mushrooms
6 very large prunes
½ lemon
1 egg
200ml of whipping cream
10g of butter
1 tablespoon of chopped chives
Salt and pepper
Preparation
Rinse the prunes in warm ware and leave them to soak while you prepare the mushrooms. Wash the mushrooms and separate the cap from the stalk. Cut the stalks into sticks. Cook these sticks in ½ a litre of water with some lemon juice, 10g of butter and a pinch of salt for 5 minutes. Remove the sticks with a slotted spoon and drain on a tea towel. Hollow out the heads and cook them in the same cooking water for 10 to 15 minutes, depending on the size. Pit and chop the prunes. In a bowl, beat the egg and add the prunes, the cream, the salt and the pepper. Fill the caps with the stalks and pour the mixture on top. Sprinkle with chives and bake for 10 minutes in a medium oven, gas mark 6 or 180°C. Serve hot. Decorate each mushroom with a piece of prune. These mushrooms can be the basis for a main meal if you serve them with ham and a green salad.