Sent: Wednesday, May 17, 2017 10:19 AM
Subject: recipe request - Cafe Mozart, San Francisco
I loved the Indonesian Lamb Stew at Café Mozart, on Bush Street in San Francisco.
They closed a few years ago; any chance of finding the recipe?
There were some points of interest in this search, although I had no success finding a recipe.
The only mention that I found of “Indonesian Lamb Stew” in regard to the Café Mozart was in a
comment in this item regarding the closing of the restaurant: SF Eater
Indeed, I found almost nothing regarding “Indonesian Lamb Stew” anywhere at all, Café Mozart or not.
When I search for restaurant recipes, I usually do a general search on the restaurant itself.
I can often find clues in the history of the establishment and in reviews of the restaurant,
and it’s not unusual to find a copy of the restaurant’s actual menu online. I found several
reviews of Café Mozart containing comments about the restaurant on Nob Hill that closed in 2010.
Some said it was indeed San Francisco’s “Most Romantic Restaurant”, as it advertised itself,
but one called it “creepy.” As for menus, I found two that were linked with Café Mozart in
San Francisco. One contained German dishes, and the other French dishes. Since most reviews
of Café Mozart referred to it as a French restaurant, I believe the French is the correct one
and the German one is an error. There is a “Café Mozart” in San Juan Capistrano that appears
to serve German food.
The French menu is here: Cafe Mozart Menu
It does not have “Indonesian Lamb Stew” listed, but it does have this dish:
Ragout D'agneau du Chef
Tender morsels of lamb cooked in fresh herbs, Marsala wine, and spices of the East Indies (South Pacific),
over a bed of linguini.
Perhaps this is what you mean. A “ragout” is a kind of stew, and “spices of the East Indies”
might refer to Indonesian spices. A waiter at Café Mozart, when asked by a customer to describe
“Ragout D'agneau du Chef”, might simplify it as “Indonesian Lamb Stew.”
However, I had no success finding either a recipe with the exact name of “Ragout D'agneau du Chef”
or a recipe for “Ragout D'agneau” that had any mention of Café Mozart.
There are a number of recipes for just “Ragout D'agneau” on the Internet, and some have photos.
If you want to look at them, just use “Ragout D'agneau” as your Google search term. All of the
ones that I saw were in French, so use the Google Translate feature unless you speak French.
You might also try to locate Cafe Mozart’s owner Fredy Fahrni and ask him for the recipe.
Sent: Sunday, May 14, 2017 9:03 AM
Plz I have a close recipe for the hardees mushroom and swiss,just not the same
The last time I had a Hardee’s Mushroom and Swiss burger was at least ten years ago, if not more.
They were a nice change from a regular burger, especially when on a sourdough bun. We don’t have
a Hardee’s in Maine or even in the states bordering us.
We often think that it would be simple for a Hardee’s kitchen employee to just post such a recipe on
the web. It’s not that simple. Such things as seasonings and mushroom sauces are not made from scratch
at each Hardee’s. A big chain like Hardees wants their mushroom and Swiss burger to taste the same in
every store. So, they either mix up seasonings for each product they sell and make things like
mushroom sauce at a central commissary or else they have them made by a third party vendor.
Either way, the seasonings and sauces are made elsewhere and are shipped to the various store locations.
The local Hardees employees have little or no idea how to make them. The only folks who have the actual
recipes are the corporate headquarters, the commissary employees, or the third party vendors. Those
folks are usually under employment regulations to not give out the recipes. Also, the recipes used by
those commissaries or third party vendors are bulk recipes, recipes for making pounds of seasoning and
gallons of mushroom sauce, not small amounts for home use.
So, when you see a recipe for something like this on the Internet, it’s almost always a copycat or a
“tastes-like” recipe, and that’s all I could find in this case. Searching with Google for “Hardee’s
mushroom and Swiss burger recipe” gets several dozen “hits”. I checked a couple of dozen of them,
until the links began taking me to malware sites. All of those sites have exactly the same recipe
except for one, and that one only differs from the others in that it calls for two teaspoons of
Worcestershire instead of one. See these sites for the two recipes and below on this page for the
most common one, which is probably the one you already have:
Hardee’s Mushroom and Swiss Burger Recipe
1 (10 1/2 ounce) cans Campbell’s Golden Mushroom Soup
1 (4 1/2 ounce) cans Green Giant Sliced Mushrooms
1 teaspoon Worcestershire Sauce
4 slices processed Swiss Cheese (no holes)
4 (1/4 lb) Hamburger Patties
1/2 teaspoon Accent Seasoning
1/2 teaspoon Lawry’s Seasoned Salt
1/4 teaspoon Ground Pepper
Mix the first three ingredients together, put on low heat and let simmer.
Mix the Accent, Lawry’s and pepper together and put in a shaker.
Season the patties with this and fry or grill until done – don’t press on
the patties – you must resist this impulse!
Put patty onto a bun, then the Swiss, then the sauce and you’re done
Subject: hardees mushroom sauce
Date: Sunday, June 25, 2017 10:32 AM
I have a friend who has a friend who is a manager at Hardees and I asked
about the mushroom sauce. It comes in a bag, just as you said.. Here are
the ingredients. Good luck in making this!!!
HARDEE'S® FOOD ITEM CONTAINS Mushroom Mushrooms, Water, Mushroom Seasoning
[Modified Waxy Corn Starch, Hydrolyzed Soy, Corn and Wheat Protein, Salt,
Maltodextrin, Partially Hydrogenated Cottonseed and Soybean Oils,
Monosodium Glutamate, Natural and Artificial Flavor, Autolyzed Yeast
Extract, Caramel Color, Beef Flavor (Contains Disodium Inosinate and
Guanylate), Beef Fat Shortening (Rendered Beef Fat, Corn Syrup Solids,
Sodium Caseinate, Mono and Diglycerides, Citric Acid), Onion Powder, Garlic
Powder, Spice, Silicone Dioxide to prevent caking, contains sulfites],
Onions, Liquid Margarine [Liquid and Hydrogenated Soybean Oil, Water, Salt,
Vegetable Mono & Diglycerides, Soy Lecithin, Natural and Artificial Flavor,
Beta Carotene (color), Vitamin A Palmitate added], Modified Food Starch,
Dehydrated Garlic, Spices,
This is also posted on the Hardees website under ingredients: Hardee's Ingredients
Sent: Sunday, May 14, 2017 9:03 AM
Subject: Burger chef mushroom burgers
Burger Chef used to have a mushroom burger, I cannot even come close to that
There was a Burger Chef in the town in which I grew up. However, it was never as popular as
a McDonald’s clone there called “Colonel Dixie.” I never had a mushroom burger from Burger
Chef, just the regular hamburger.
I had no success at all finding any recipes from Burger Chef. Lots of people wax nostalgic
about Burger Chef, but that hasn’t resulted in any recipes being posted.
I would say the odds are that Burger Chef locations received their mushroom sauce canned or
frozen from the corporation, as I said about Hardee’s. It’s just not practical to make such
things from scratch at the individual locations of a chain restaurant.
I did find this on a message board at: Roadfood
...the current (Hardee's) Mushroom-Swiss Thickburger (while, well, thicker) uses the
original Burger Chef recipe for the mushroom sauce. In fact, you'll sometimes even see
the Burger Chef logo hidden in the corner of advertisements for that burger. Go grab one -
it'll bring back the memories.
So, it appears that if you ever find a recipe for the mushroom sauce at either Hardee’s or
Burger Chef, you’ll have it for both.