TODAY's CASES:

• Cafe Mozart San Francisco
• Hardee's Mushroom & Swiss Burger
• Burger Chef Mushroom Burger

Cafe Mozart San Francisco From: Tim Sent: Wednesday, May 17, 2017 10:19 AM To: phaedrus@hungrybrowser.com 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? Tim Hello Tim, 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 on 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. Phaed Hardee's Mushroom & Swiss Burger From: Barbara Sent: Sunday, May 14, 2017 9:03 AM To: phaedrus@hungrybrowser.com Subject: Hardees Plz I have a close recipe for the hardees mushroom and swiss,just not the same Hello Barbara, 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: Food.Com Pinterest Phaed Hardee’s Mushroom and Swiss Burger Recipe Ingredients 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 Directions 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 Burger Chef Mushroom Burger From: Barbara Sent: Sunday, May 14, 2017 9:03 AM To: phaedrus@hungrybrowser.com Subject: Burger chef mushroom burgers Burger Chef used to have a mushroom burger, I cannot even come close to that Thanks Hi Barbara, 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. Phaed Subject: Mushroom swiss burger. From: Sandy Date: 8/24/2021, 10:40 AM To: phaedrus@hungrybrowser.com On 8/24/2021 2:22 AM, Sandy wrote: I used to love Burger Chef as a child growing up. And my favorite burger was the mushroom swiss burger. I love to have the recipe if you would kindly email to me.        Thank You.                                                        Sandy. Hello Sandy, Sandy, I do not have the recipe for Burger Chef's mushroom burger. I have not been able to find it, although I have searched several times. I do have a copycat recipe for Hardee's mushroom and Swiss burger, which I have been told tastes similar. See below. Phaed The Copycat Hardee's Mushroom and Swiss burger. Ingredients 1 1/2 lbs Ground Beef 20-25 button Mushroom, cleaned and sliced 6 slices Swiss Cheese 1/2 can Cream of Mushroom soup 6 Hamburger Buns 2 Tbsp Milk 1 Tbsp unsalted Butter 1 tsp Fresh Ground Pepper 1/2 tsp Garlic Powder 1/2 tsp Salt 2 Tbsp Worcester Sauce 2 Tbsp Canola or Olive Oil Instructions 1. Heat oil in saute pan and bring to medium high heat. Toss in fresh mushrooms and cook for a few minutes till soft and tender. When mushrooms are cooked, add 1 tablespoon Worcester sauce and 1 tablespoon butter. Next, add 1/2 can mushroom soup, mix well and heat to simmer. Last, add 2 tablespoons of milk, stir again, cover and set on very low temp till ready to plate your burgers. 2. Time to preheat your grill. Medium to medium high on a gas grill should be fine. You can do burgers on the stove, but grilling is best. 3. With beef at room temp, place in a mixing bowl and add pepper, salt, garlic, 1 Tbsp Worcester sauce and mix. Separate into 6 balls. Form 1/4 lb patties and place on hot grill. Cook to desired doneness. 4. Once burgers are cooked, place slices of swiss cheese on each burger and shut grill for 15-30 seconds. When cheese is melted, place burger on bun, cover with Mushroom sauce and serve!