The chef is making a traditional Russian dish called julienne, which consists of mushrooms and onions in a creamy sauce, topped with cheese and baked. The chef emphasizes the importance of proper technique, such as cutting the mushrooms correctly to preserve their juice, and not adding salt until the mushrooms are already fried. The chef also shares tips on how to cook the onions and make a simple garlic sauce to accompany the dish. The final product is a delicious and creamy julienne with a crispy cheese topping.
Here are the key facts extracted from the text:
1. The chef is making a dish called julienne.
2. Julienne is a popular dish that originated in Soviet cuisine.
3. The chef uses 300 grams of mushrooms and one onion for the recipe.
4. The chef recommends using medium-sized mushrooms for the best results.
5. Mushrooms should be washed three times to remove dirt and debris.
6. The chef uses a combination of olive oil and butter to fry the onions and mushrooms.
7. The onions should be cut into small cubes and fried until they are lightly browned.
8. The mushrooms should be cut into half-centimeter thick cubes to preserve their juice.
9. The chef uses a sauce made from cream and sour cream to accompany the mushrooms.
10. The sauce is mixed with salt and brought to a boil to thicken it.
11. The mushrooms and sauce are combined and boiled for a few minutes to allow the flavors to meld.
12. The dish is then baked in the oven with cheese on top.
13. The chef recommends decorating the dish with green leaves and serving it with a garlic sauce made from parsley, garlic, and olive oil.
14. The garlic sauce can be adjusted to taste by adding more or less garlic.
15. The dish is best served hot, straight from the oven.