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
in 1856 and later brought his brothers and a brew master. They started brewing beer in Germany 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 Ft. Wayne, Indiana . 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
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. Chicago
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:
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
2/3 cup chicken broth
2 large eggs, beaten
1 cup dry bread crumbs
1 cup thinly slice scallions
2 tablespoon chopped fresh basil
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