Here's a comforting Russian dish we often have on Christmas Eve. Created originally by the operatic bass singer Feodor Shalyapin, I have made the odd modification for personal taste.
MUSHROOMS SHALYAPIN STYLE
500g chopped mushrooms
300g thin thread pasta (Tagliolini or Vermicelli)
3 chopped medium white Onions
150ml Sour Cream
500g chopped Ham
375g grated Cheese (a mixture of cheddar and mozzarella is good)
Chopped flat-leaf Parsley
1. Cook the pasta as normal and drain.
2. While the pasta is still hot, put into a baking dish, season with salt & pepper and mix with some of the butter until it coats the pasta.
3. Sauté the mushrooms and onions until soft. Season to taste.
4. Take the pan off the heat and stir the the sour cream into the mushrooms and onions.
5. Top the pasta with mushrooms, onions and sour cream.
6. Top with ham.
7. Top with cheese. You can sprinkle a little smoked paprika on top too, for colour and flavour.
8. Bake until cheese is golden and bubbling.
9. Garnish with parsley and serve.
Note: You can be fairly approximate with the measurements. Just layer it up, ensuring a generous proportion of toppings to pasta.