Hunter’s pork in the Thermomix® works differently from the stovetop version: the pork fillet is cooked first in the Varoma, then it rejoins the finished mushroom sauce in the mixing bowl. We cook the Spätzle and the mushrooms at the same time, on two levels of the Varoma, while the vegetable stock bubbles below. Total time: 40 minutes.
Hunter's Pork with Spätzle in the Thermomix®
Ingredients 0 / 14 ✓
- 1 garlic clove
- 2 onions
- 30 g rapeseed oil
- 400 g pork fillet
- 400 g vegetable stock
- 500 g Spätzle homemade or ready-made from the chiller cabinet
- 400 g button mushrooms
- 20 g cornflour
- 100 g double cream
- 100 g crème fraîche
- 1 tsp salt
- 1 tsp white pepper
- 10 g lemon juice
- 20 g parsley frozen
Instructions 0 / 6
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1
Chop garlic and onions.
Peel the garlic clove, peel the onions and halve them, place in the mixing bowl and chop for 5 sec / speed 5, then push down with the spatula.
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2
Sweat.
Add the oil and sweat for 5 min / Varoma / speed 1.
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3
Cook the meat.
Cut the pork fillet into strips, add to the mixing bowl and cook for 5 min / Varoma / reverse direction / speed 1, then remove with a fork and set aside.
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4
Cook all ingredients.
Add the vegetable stock to the mixing bowl and spread the Spätzle in the Varoma dish. Clean and quarter the button mushrooms, spread them on the Varoma tray, place on top of the mixing bowl and cook for 15 min / Varoma / speed 1.
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5
Make the sauce.
Set the Varoma aside and keep warm. Dissolve the cornflour in a little cream, then add to the mixing bowl together with the remaining cream, crème fraîche, salt, pepper, lemon juice and parsley and cook for 3 min / 100°C / speed 1.
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6
Finish and serve.
Add the pork fillet and mushrooms, heat for 7 min / 100°C / reverse direction / speed 1 and serve with the Spätzle.
Tip: A fresh mixed salad makes a great addition to this quick dish.
Nutrition per serving
Why the meat goes into the mixing bowl twice
Most Thermomix® recipes for dishes like this never bother to explain it. We do. The pork fillet is cooked in step 3 for 5 minutes at Varoma / reverse direction / speed 1 and then removed. Only in the final step does it come back, together with the mushrooms. That may sound like extra work, but it is the opposite: it is what keeps the fillet tender. If you leave the meat steaming for the full 15 minutes, you end up with dry strips rather than a juicy sauce.
Mushrooms on the tray, Spätzle in the Varoma dish
The arrangement of the Varoma levels matters here. Mushrooms go on the tray, Spätzle in the Varoma dish below. The reason: mushrooms need airflow from underneath for even steaming. If they sit in the closed dish, they turn soft rather than keeping a slight bite. With Spätzle it makes no difference. Just spread them in a single layer so they do not clump together. Ready-made Spätzle from the chiller cabinet work just as well as homemade.
Mushrooms hold up well after 15 minutes of steam. If you use wild mushrooms instead, reduce the cooking time to 10 to 12 minutes: chanterelles and porcini are more delicate and turn mushy with too much heat. This recipe was developed and tested with button mushrooms, which remain the most reliable choice.
Thickening the sauce: cornflour, cream, crème fraîche
We use cornflour as a thickener, dissolved in a portion of the cream before both go into the mixing bowl with the remaining cream and the crème fraîche. This prevents lumps. Crème fraîche instead of cream alone gives the sauce more body and a gentle acidity that suits the hunter’s style. Do not skip the lemon juice at the end: it balances the richness and brings out the mushrooms.
For TM31 owners: the total volume of stock, cream and crème fraîche comes in just under 2 litres. The TM31 mixing bowl holds only 1.8 l when cooking. We recommend reducing the vegetable stock to 300 g or preparing the recipe in two batches. On TM5, TM6 and TM7 the recipe runs without any adjustment.
As a side dish, a mixed salad from the Thermomix® works well, or, for a heartier plate, serve alongside a low-carb pork version without Spätzle.
Goes well with: Red cabbage.
