Apple Mushroom Compote with Yogurt

Compote, from the French for mixture, traditionally slow-simmers fruit into a spoonable preserve. This American twist folds minced cremini mushrooms into maple-kissed apples, then spoons the warm fruit over tangy Greek yogurt with toasted walnuts.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 245 cal
• 9g protein
• 38g carbs
• 7g fat
• 3g fiber

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Ingredients

• 3 medium fresh apples
• 4 oz cremini mushrooms
• 3 tbsp maple syrup
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1 tbsp unsalted butter
• 2 cups plain Greek yogurt
• 1/4 cup toasted chopped walnuts
• 1 tsp fresh thyme leaves

Instructions

1. 1Wash and core the apples, then dice them into even half-inch pieces, leaving the skins on for texture and color.
2. 2Wipe the mushrooms clean with a damp cloth and finely mince them so they will melt into the fruit base.
3. 3Melt the butter in a medium saucepan over medium heat until it foams and smells nutty.
4. 4Add the minced mushrooms and cook, stirring often, until they release their moisture and turn golden at the edges, about 5 to 6 minutes.
5. 5Stir in the diced apples, maple syrup, brown sugar, lemon juice, cinnamon stick, and salt.
6. 6Bring the mixture to a gentle simmer, then reduce the heat to medium-low and cook uncovered, stirring occasionally, until the apples soften and the juices thicken into a glossy compote, 12 to 15 minutes.
7. 7Remove the pan from the heat, discard the cinnamon stick, and stir in the vanilla extract.
8. 8Let the compote cool for 10 minutes so it thickens further and the flavors settle.
9. 9Spoon generous portions of Greek yogurt into four bowls.
10. 10Top each bowl with warm or room-temperature apple mushroom compote.
11. 11Scatter toasted walnuts and a few fresh thyme leaves over each serving for crunch and herbal brightness.
12. 12Serve immediately while the contrast of cool yogurt and warm fruit is at its best.