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Chanterelles with Spaetzle

This is a recipe to celebrate the chanterelle, but if you use other mushrooms the world will not end. I like the play of orange-and-orange from the chanterelles and the pumpkin spaetzle, but you could use store-bought or another spaetzle recipe if you don't have pumpkin or squash puree handy. And in the absence of guanciale, get thick-cut pancetta or bacon. The essence of this dish is the play of flavors and textures. Chewy, meaty cured pork, savory and aromatic chanterelles, soft, rich spaetzle, the dense chew of the pine nuts, plus a touch of bitter from the parsley and sour from the sherry vinegar. Have all your ingredients ready because the dish comes together fast.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Pasta
Cuisine: German
Keyword: chanterelles, mushrooms, spatzle
Servings: 4 people
Calories: 312kcal
Author: Hank Shaw


  • 3 tablespoons unsalted butter
  • 1/4 pound guanciale or thick-cut pancetta or bacon, cut into batons
  • 1 medium onion, sliced thin
  • 4 garlic cloves, slivered
  • 1 pound chanterelle mushrooms, cleaned and cut into large pieces
  • 1/4 cup pine nuts, toasted
  • 1/2 recipe pumpkin spaetzle, 8-12 ounces
  • 1/2 cup chopped parsley
  • Salt and black pepper to taste
  • A splash of sherry, white wine or cider vinegar


  • Melt the butter in a large saute pan over medium heat. Add the guanciale batons and fry slowly until crispy. Remove and set aside in a bowl. Add the onion slices, turn the heat to high and saute until the edges begin to brown. Add the garlic and cook another 30 seconds to a minute; don't let the garlic burn. Remove the onions, garlic and excess butter into the bowl with the guanciale.
  • Put the mushrooms into the pan and cook them over medium-high heat until they give up their water. This may take a few minutes. My chanterelles were pretty wet inside, so I got a lot of water. When it is mostly boiled away, add back the guanciale, onions and garlic (with the fat in the bowl), plus the pine nuts and spaetzle. Toss to combine and cook for 1 minute. Mix in the parsley and cook another minute.
  • Serve hot in bowls with some black pepper and a splash of vinegar.


Calories: 312kcal | Carbohydrates: 13g | Protein: 7g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 205mg | Potassium: 774mg | Fiber: 5g | Sugar: 3g | Vitamin A: 894IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 5mg