Here is a concise summary of the provided text, which appears to be a transcript of a cooking video or show featuring a recipe for Mushroom Julienne:
**Title:** Mushroom Julienne Recipe (Soviet-Style with a Modern Twist)
**Summary:**
* The host, Phil, introduces a personal variation of Mushroom Julienne, a classic Soviet dish.
* The recipe uses both fresh and canned champignon mushrooms, butter, salt, pepper, heavy cream, and Russian hard cheese.
* Key cooking tips:
+ Salt the mushrooms at the right moment to preserve their size.
+ Capture and utilize the mushroom's natural juice for enhanced flavor.
+ Evaporate the cream to achieve a thick, sour cream-like texture without simmering.
* The dish is finished by topping with cheese and briefly heating under the oven's top grill.
* The host shares nostalgic connections to the dish and invites viewers to share their own experiences and recipes.
Here are the extracted key facts in short sentences, numbered for reference:
1. **Recipe Focus**: The recipe being discussed is for Mushroom Julienne.
2. **Ingredient Variations**: Two types of mushrooms are used: fresh champignons and canned champignons in their own juice.
3. **Mushroom Preparation**: Fresh mushrooms are cut into two parts if large, and canned ones are used as is or also cut.
4. **Cooking Method**: Mushrooms are initially fried in butter.
5. **Salting Technique**: Salt is added to the mushrooms after they start to decrease in size to prevent further shrinkage.
6. **Liquid Addition**: Heavy cream is added to the mushrooms after salting.
7. **Evaporation Time**: The mixture is evaporated for approximately 10 minutes to achieve a thick consistency.
8. **Texture Comparison**: The desired thickness is similar to that of sour cream.
9. **Importance of Not Overheating**: The cream should not be simmered to prevent it from splitting.
10. **Cheese Addition**: Hard Russian cheese is recommended, added in moderation, and then melted.
11. **Oven Setting**: The dish is finished by heating in a preheated oven at maximum temperature, using the top grill.
12. **Historical Reference**: Julienne is also a term for cutting vegetables into very thin strips, and it can refer to dishes made with such cuts that have undergone heat treatment.
13. **Personal Invitation**: Readers are invited to share if the recipe works for them and how they prepare their own Mushroom Julienne.