Apple Compote with Toasted Mushrooms

Compote, from the French for mixture, usually means fruit gently stewed in sugar syrup. Here tart apples meet butter-toasted cremini mushrooms, maple, and warm spices for a sweet-savory spoonful over yogurt or ice cream.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 195 cal
• 2g protein
• 36g carbs
• 7g fat
• 3g fiber

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Ingredients

• 4 medium tart-sweet apples
• 4 oz cremini mushrooms
• 2 tbsp unsalted butter
• 3 tbsp maple syrup
• 2 tbsp brown sugar
• 1 tbsp fresh lemon juice
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1 tsp vanilla bean paste or extract
• 1/8 tsp pinch of salt
• 2 tbsp chopped toasted hazelnuts
• for serving plain Greek yogurt or vanilla ice cream

Instructions

1. 1Peel, core, and dice the apples into small even cubes so they cook quickly and stay spoonable. Wipe and finely dice the mushrooms.
2. 2Melt half the butter in a medium saucepan over medium heat. Add the diced mushrooms and salt; cook, stirring, until they shrink, brown lightly, and smell toasty, 5 to 7 minutes. Transfer them to a small bowl.
3. 3In the same pan melt the remaining butter. Add the apple cubes, maple syrup, brown sugar, lemon juice, cinnamon, cardamom, and vanilla. Stir to coat.
4. 4Cook over medium heat, stirring often, until the apples soften and release juices that thicken into a glossy syrup, 10 to 14 minutes. The mixture should look jammy but still hold distinct apple pieces.
5. 5Fold the toasted mushrooms back into the warm compote and cook 1 minute more so flavors marry. Taste and adjust with a touch more lemon if needed for brightness.
6. 6Remove from heat and let the compote cool 5 to 10 minutes; it will thicken further as it sits.
7. 7Spoon warm or room-temperature compote over Greek yogurt, ice cream, or pound cake. Finish each serving with a sprinkle of chopped toasted hazelnuts for crunch.
8. 8Store leftovers covered in the refrigerator up to 4 days; rewarm gently before serving or enjoy chilled.