Chanterelle – Spaetzle Pan

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Boil the spaetzle in plenty of salted water until tender, about 3-5 minutes. Drain well.
Meanwhile, finely dice the pork belly. Heat the butter in a large pan over medium-high heat. Add the diced bacon and cook for 2-3 minutes until it starts to render and is lightly golden. Clean the chanterelles with a dry brush and add them to the pan. Toss to combine. Squeeze lemon juice over everything and season with salt and pepper to taste.
Add the drained spaetzle to the pan. Sprinkle the finely chopped parsley over it and pour the cream over everything.
Toss everything together for 30-60 seconds until well combined and heated through. Serve immediately in deep plates or bowls.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.