Stuffed Mushroom Heads with Dill Pasta

De-stem the cleaned mushrooms, mix the finely chopped stems, the prawns and the diced artichoke bottoms with salt and pepper, fill another time in the mushroom heads and bake in the stove. Sauté the washed cherry tomatoes in olive oil and butter and season with salt and pepper. Make the pasta al dente in salted water and olive oil, drain and add a flake of butter.

For the sauce, sweat butter and flour, add milk and whipping cream and refine with salt, pepper, a squeeze of juice from a lemon and enough chopped dill. Arrange everything on a flat plate and garnish with sprigs of dill.

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