Roasted Apple & Mushroom Compote

In French kitchens, a compote is fruit gently cooked into a soft, spoonable mixture. This version roasts Honeycrisp apples with shiitake mushrooms, maple syrup, and thyme for a sweet-savory dessert with earthy depth.

Serves 4 · 12 min prep · 28 min cook

Estimate for one serving

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

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Ingredients

• 3 medium Honeycrisp apples
• 6 oz shiitake mushrooms
• 4 fresh thyme sprigs
• 2 tbsp chopped fresh parsley
• 2 tbsp maple syrup
• 1/3 cup apple cider
• 1 tsp lemon zest
• 1 tbsp unsalted butter
• 1/8 tsp pinch of sea salt
• 1/4 tsp ground cardamom

Instructions

1. 1Preheat the oven to 400°F and line a rimmed sheet pan with parchment.
2. 2Core the apples and cut them into thick half-moons half an inch wide.
3. 3Remove the tough stems from the shiitakes and tear the caps into bite-size pieces.
4. 4Toss the apples and mushrooms on the sheet pan with the maple syrup, cardamom, sea salt, and whole thyme sprigs.
5. 5Roast for 18 to 22 minutes, stirring once halfway, until the apples soften at the edges and the mushrooms turn golden and slightly crisp.
6. 6Transfer the roasted mixture to a medium skillet set over medium heat.
7. 7Add the apple cider and butter, scraping up any caramelized bits from the pan bottom.
8. 8Simmer gently for 4 to 6 minutes until the liquid reduces to a glossy syrup that coats the fruit and mushrooms.
9. 9Stir in the lemon zest and most of the chopped parsley, reserving a pinch for garnish.
10. 10Taste and adjust brightness with an extra squeeze of lemon if needed; the finish should taste clean rather than heavy.
11. 11Remove the thyme sprigs and spoon the warm compote into small bowls.
12. 12Finish with the remaining parsley and serve immediately as a light spoon dessert or over plain yogurt.