Timber 2 Table - Chanterelle Mushroom German-Style Spaetzle and Grilled Pork Loin

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

Chanterelle Mushroom German-Style Spaetzle and Grilled Pork Loin

60 Min

Prep Time

30 Min

Cook Time





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.

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.

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.


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



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.
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.

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.

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.