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Mushroom Strudel and The Berghoff


Mushroom Strudel was, for many years, one of the most popular appetizers at The Berghoff Restaurant in Chicago; and for good reason, it's amazingly delicious! 



First off, here’s a little info about the restaurant:  The Berghoff has been described by many as a Loop institution, as “historic,” a “cultural icon,” and a “must eat there.”  Few establishments were loved more than The Berghoff with its traditional German fare!

The original Berghoff Restaurant closed in 2006 after 107 years of serving its guests with a long, interesting history.  Herman Berghoff came from Germany in 1856 and later brought his brothers and a brew master.  They started brewing beer in Ft. Wayne, Indiana in 1887.  Herman wanted to expand the market for the family’s beer and did just that by selling their beer at the Chicago World’s Fair of 1893.  It was a hit; they then opened a café and bar selling sandwiches and beer in Chicago

The bar remained opened during Prohibition by selling near beer, which is now Berghoff’s Root Beer, and eventually turned into a full-service restaurant.  Once Prohibition ended, The Berghoff was issued Liquor License No. 1.  The Berghoff was one of the last restaurants to have a men’s only bar.  That ended in 1969 when 7 members of NOW (National Organization for Women) sat at the bar and demanded service.

The Berghoff was definitely one of our favorite restaurants in Chicago and we along with many other folks were saddened by its closing.  Around 2006, the restaurant was remodeled and reopened as The Berghoff Catering and Restaurant Group, or “17 West,” by members of the Berghoff family with a somewhat changed menu.

Back to the strudel ~ the filling for this mushroom strudel can be made a day ahead and refrigerated, and the strudel is easy to assemble and bake.  Once it’s baked, it keeps well.   


Sautéing the mushrooms
 Ready to roll 
 Ready for the oven


So, here is the recipe from The Berghoff Family Cookbook:

Mushroom Strudel

Filling:

2 tablespoons canola oil
1/3 cup chopped white onion
1/3 cup chopped celery
4 cups sliced portabello mushrooms (12 ounces)
3 cups coarsely ground white button mushrooms (9 ounces)
2½ cups sliced shiitake mushroom caps (7½ ounces)
4 tablespoons butter
¼ cup flour
1 cup Madeira
2/3 cup chicken broth
2 large eggs, beaten
1 cup dry bread crumbs
1 cup thinly slice scallions
2 tablespoon chopped fresh basil

To assemble:

4 sheets frozen phyllo dough, defrosted
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted
2 cups shredded Monterey Jack cheese (½ pound)
Oregano or other green herb, for garnish
Edible uncooked mushrooms, for garnish

Make the filling:

In a large skillet, heat oil, add onions and celery, sauté over medium heat for 3 minutes.
Add all the mushrooms, sauté 5 minutes, stirring often.
Stir in 4 tablespoons of butter until melted, then add flour and mix until mushrooms are well cooked, about 3 minutes.  Do not allow to burn.
Stir in wine, simmer for 5 minutes.
Add stock and simmer for 10 minutes more, stirring often.
Remove from heat.
Cool to room temperature, cover and refrigerate.

When cold, mix in eggs, bread crumbs, scallions and basil. Adjust seasonings.
This recipe makes approximately 5 cups of filling.

Preheat oven to 350 degrees.

Assemble the strudel:

On a clean, flat surface, lay out one sheet of phyllo dough and brush with melted butter.
Place another sheet on top and brush with melted butter.
Repeat this process with the remaining two sheets of phyllo, saving some butter for the top of the strudel.
Spoon mushroom filling lengthwise down center of the stacked phyllo sheets and sprinkle evenly with the cheese.
Roll up securely and place the strudel roll, seam side down, on a baking sheet.
Seal the ends tightly by crimping together.
Brush the top of the roll with melted butter and bake for 30-35 minutes, until golden brown and heated through.
Remove from oven and let stand for 15 minutes before slicing.

Slice the phyllo roll into eight thick slices.
Serve warm or at room temperature.
Garnish with green herbs and/or uncooked mushrooms

Guten Appetit!




Comments

  1. Danke schoen!! I have eaten at the Berghoff several times, back in the 60's. I appreciate receiving this recipe. Looks wonderful!!

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  2. I have never eaten this-although I am a huge fan of anything with mushrooms.

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  3. What a great appetizer Pam! I love all kinds of mushrooms. It's making me so hungry! Yummy!

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  4. This is a must. I like all the history as well. Diane

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  5. I'm a huge mushroom fan and this Strudel looks right up my ally. Great recipe and nice story to go with it!

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  6. The mushroom strudel looks fabulous :) Wish I can try it now!

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  7. Looks so flaky and delicious!!;)

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  8. Susan, nichts zu danken! I'm so glad to hear you have visited the restaurant. It was a great place!

    Esme, I'm a huge fan of mushrooms also and this is one great mushroom recipe, delicious!

    Lyndsey, glad you like it! Thanks!

    Diane, good that you enjoyed the history and this restaurant had plenty of it. Have a good day!

    Susi, thanks! This is definitely a recipe for mushroom lovers!

    The Sweet Maison, thanks and I wish I could send it your way now!

    Holly, it is very flaky and savory. Thanks for the visit!

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  9. Filo pastry and mushrooms, must be a delight this strudel!!
    Love,
    Lia.

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  10. Salsa Verde, it's the best, a great combo! thanks! Love...

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  11. My husband would be so happy if I made this for him. He adores mushrooms. I'm going to try it--after this heat wave passes.

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  12. That looks like some delicious strudel! Some fantastic flavors. And the Berghoff sounds like a special place.

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  13. I don't eat mushrooms very often, but this looks absolutely AMAZING!!!

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  14. I'll have to quiz my in laws about Berghoff's they grew up in Chicago and my FIL was a lawyer in the city before they retired to Florida.
    The strudel of course looks delicious.
    Mimi

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  15. Love the sound of a savoury strudel! Looks delicious

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  16. Sage Trifle, hope you try it when it cools down! Thank you!

    Cinnamon-Girl, it is savory delicious! The Berghoff was the best!

    Autumn @Good Eats Girl, maybe this would persuade you to really like mushrooms if you tried it! Thanks!

    Mimi, I would imagine your in-law's probably ate a meal or two there then. Let me know!

    3 hungry tummies, it tastes so delicious; a great appetizer! Have a good day!

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  17. Nice recipe Pam - I can use this when we get out field mushrooms out. I have not come across Monterey Jack cheese - is it similar to UK Cheddar? Thanks!

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  18. Huge mushroom fans in my house! That looks delicious! This one is a must try!

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  19. Sue, thanks! Unaged Monterey jack is a creamy white cheese with a smooth texture; great for this recipe. It's similar to the American muenster. When MJ is aged, it's similar to our cheddar. I would substitute the Monterey jack in this recipe with parmesan or mozzarella.

    I hope this helps and that you try it! It's a unique, delicious appetizer!

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  20. Dishesdone, great! We're huge mushroom fans also and I use them every chance I get!

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  21. This is my kind of dish. I am a huge mushroom fan. I think this would make a great appetizer.

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  22. Raina, since you are a huge mushroom fan you will have to try this. It's delicious and it keeps very well also.

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  23. My goodnes, isn't this sounds terrific! Ooo.... truly mouthwatering!
    Regards, Kristy

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  24. Yum, I Love Mushrooms, this looks delish!!

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  25. My Little Space, thank you! It's great!

    Chef Chuck, it is delicious, very tasty! Thanks!

    ReplyDelete

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