Chanterelle Mushroom German-Style Spaetzle and Grilled Pork Loin

Fresh chanterelle mushrooms are the perfect accompaniment to German-style spaetzle and grilled wild pork

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-8
serves
Medium
difficulty

One of the only good things about the abundance of rain we have had this summer is a bumper crop of chanterelle mushrooms.

Chanterelle mushrooms are abundant this time of year in many areas of the country.

Chanterelles are a favorite, both for flavor and for ease of identification. As with any wild mushrooms, it is always best to learn from an experienced forager, or use at least two reference books for cross identification before eating. But chanterelles are often one of the first foragers learn. They are yellow or red, trumpet shaped, and have false gills on the bottom of the caps. When you pull them apart, the inside will be white and almost stringy, like pulling apart string cheese. 

Chanterelles shrink when they cook, so gather plenty.

My favorite way to cook chanterelle mushrooms is to start them dry in a pan, let them release their moisture, and then add a bit of butter to finish. You can eat them as is, or add to any number of recipes like this German-style spaetzle. 

To serve, layer the sliced pork over the mushroom spaetzle.

Spaetzle is a tiny German dumpling, like a smaller version of gnocchi. A thin dough is forced through small holes and dropped into boiling water to cook. If you are serious about making it, get yourself a dedicated spaetzle maker. Most look like a flat cheese grater with a sliding box on top. If you don’t make it often, or just want to try it for the first time, just use a colander or a steam basket with round holes about ¼ inch in diameter and force the dough through with a spoon or rubber spatula. 

Push the dough through the colander holes so the dumplings drop into the boiling water.

We finish off the spaetzle in a browned butter sauce with a bit of garlic and whole grain mustard. Season and grill the pork tenderloins until the thickest part reaches 145 degrees. Then rest before slicing.

Grill the pork to 145 degrees internal temperature then rest the meat before slicing.

Serve by layering the sliced pork over the spaetzle and mushrooms on a platter.

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Ingredients

2 wild pig tenderloins, 1.5-2 pounds total

2 tablespoons Myron Mixon Wild Game Rub

1 pound fresh chanterelle mushrooms, roughly chopped

5 tablespoons butter, divided

2 cloves garlic, minced

1 tablespoon whole grain mustard

½ cup flat leaf parsley, chopped

Pinch of nutmeg

Salt 

 

Spaetzle

2 cups flour

1-½ teaspoons salt 

4 large eggs (room temperature)

½ cup milk

Cooking Instructions

To make the spaetzle, start by mixing together the flour and salt in a medium to large bowl.

The spaetzle dough is similar to fresh pasta.

In a separate bowl, whisk the room temperature eggs until they are well beaten together. Add the milk to the eggs and mix well. Make a well in the middle of the flour mixture and pour egg mixture into it.

Beat the eggs before adding them to the flour.
Mix until a soft dough forms. The dough should be just thicker than pancake batter — thin, but not runny. Cover bowl with a clean kitchen towel and allow dough to rest for about 10 minutes.
Bring 2-3 quarts of well-salted water to a boil. Scoop about half of the batter into a spaetzle maker, or a large colander or steamer basket with round holes, and use a spatula to push the batter through the holes and into the boiling water.

You can use a metal or plastic colander in place of a dedicated spaetzle maker.
Give the dumplings a gentle stir. Cook for 2-3 minutes, until they float to the surface. Use a slotted spoon to transfer dumplings into a colander to drain and then transfer them to a bowl. Repeat the process using the remainder of the dough.

While the spaetzle cooks, coat the pork tenderloins with Wild Game Rub. Grill at 350 degrees for 15-20 minutes or until the thickest part of the pork reaches 145 degrees. Remove the pork from the grill and cover loosely with foil to rest for 5-10 minutes. 

Season your pork tenderloin with Myron Mixon Wild Game Rub.

While the spaetzle and pork tenderloin cook, coarsely chop the mushrooms and add them to a large, dry skillet over medium heat. They will shrink considerably, so don’t chop them too small to start. Salt the mushrooms well. Cook, stirring often, until they release their moisture. Once all of the liquid has evaporated, add 1 tablespoon of butter to the pan and reduce the heat to low. 

Sauté the mushrooms in a dry pan until the moisture releases and evaporates.

To finish the dish, add the remaining 4 tablespoons of butter to a large skillet over medium-high heat. Let the butter melt and cook until it reaches a golden brown and has a nutty aroma. Add the spaetzle and stir to coat with the browned butter. Add a pinch of nutmeg and stir well. Check for salt and adjust if needed. Gently stir in the garlic, sautéed chanterelle mushrooms, and parsley. 

Stir the cooked mushrooms and spaetzle together in a pan of browned butter.

Cook for 3-4 minutes. Pour the mushroom spaetzle onto a serving platter. Slice the pork tenderloin into medallions and layer over the spaetzle before serving. 

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