Warm Mushroom Apple Compote

Compote, from the French for a gently stewed mixture, usually means fruit simmered soft in syrup. Here oyster mushrooms meet tart apples, maple, cider, and a hint of rosemary for a warm savory-sweet spoonful.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 195 cal
• 3g protein
• 36g carbs
• 6g fat
• 3g fiber

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Ingredients

• 6 oz fresh oyster mushrooms
• 3 medium Granny Smith apples
• 1 medium Honeycrisp apple
• 2 tbsp fresh lemon juice
• ¼ cup pure maple syrup
• ½ cup apple cider
• 1 tsp ground cinnamon
• ⅛ tsp ground cloves
• ½ vanilla bean
• 1 tbsp unsalted butter
• 1 small sprig fresh rosemary
• 1 pinch flaky sea salt
• ¼ cup chopped toasted hazelnuts

Instructions

1. 1Wipe the oyster mushrooms gently and tear them into bite-size strips by hand so they keep a silky, almost petal-like texture. Core all the apples and cut them into even ½-inch chunks, tossing immediately with the lemon juice to prevent browning.
2. 2Melt the butter in a wide saucepan over medium heat. Add the torn mushrooms and cook, stirring occasionally, until they soften, release moisture, and begin to brown lightly at the edges, about 5 minutes.
3. 3Tip the apple chunks into the pan with the mushrooms. Stir in the maple syrup, apple cider, cinnamon, cloves, and the split vanilla bean. Drop in the rosemary sprig.
4. 4Bring the mixture to a lively simmer, then reduce the heat to medium-low. Cook uncovered, stirring every few minutes, until the apples are tender but still hold their shape and the liquid has reduced to a glossy syrup that coats the back of a spoon, 12 to 15 minutes.
5. 5Fish out the rosemary sprig and vanilla bean. Taste the compote and finish with the flaky salt to brighten the earthiness of the mushrooms against the sweet-tart fruit.
6. 6If the syrup looks too thin, raise the heat for 1 to 2 minutes more until it thickens and turns amber; if too thick, splash in a spoonful of extra cider.
7. 7Remove from heat and let the compote sit 5 minutes so the flavors settle and the mushrooms absorb more of the spiced syrup.
8. 8Spoon the warm compote into small bowls or over plain yogurt or oatmeal. Scatter the toasted hazelnuts on top for crunch and serve immediately while still fragrant and steaming.