Apple Mushroom Compote

Compote, from the French for stewed fruit, gets an unexpected American twist when Honeycrisp apples meet earthy cremini mushrooms. Gently simmered with honey, thyme, and cinnamon, this sweet-savory spoonful bridges orchard and forest floor.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 145 cal
• 2g protein
• 28g carbs
• 4g fat
• 3g fiber

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Ingredients

• 8 oz fresh cremini mushrooms
• 3 medium Honeycrisp apples
• 1 small shallot
• 1 tsp fresh thyme leaves
• 1 tbsp unsalted butter
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cinnamon
• 1 pinch of sea salt
• 2 tbsp water

Instructions

1. 1Wipe the mushrooms clean with a damp cloth and slice them thinly so they cook evenly and release their juices quickly.
2. 2Core the apples and cut them into small even dice, leaving the skins on for texture and color.
3. 3Mince the shallot finely and strip the thyme leaves from their stems.
4. 4Melt the butter in a 10-inch skillet over medium heat until it foams and smells nutty.
5. 5Add the shallot and cook, stirring often, until it softens and turns translucent, about 2 minutes.
6. 6Stir in the sliced mushrooms and sea salt; sauté until they release liquid and begin to turn golden at the edges, 5 to 6 minutes.
7. 7Add the diced apples, honey, lemon juice, cinnamon, and water. Stir to coat everything evenly.
8. 8Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until the apples soften but still hold shape and the juices thicken into a glossy syrup, 12 to 15 minutes.
9. 9Taste and adjust with an extra squeeze of lemon if needed for brightness. Remove from heat and let the compote rest 5 minutes so flavors settle.
10. 10Spoon warm into small bowls or over plain yogurt if desired, finishing with a few fresh thyme leaves.