Mushroom Apple Skillet with Herbs

American skillet cooking shines when earthy mushrooms meet crisp autumn apples in one pan. Seared with shallots, garlic, and a trio of rosemary, thyme, and sage, this vegetarian dinner finishes with a light wine or cider glaze.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 265 cal
• 7g protein
• 24g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 lb mixed mushrooms (cremini, oyster, shiitake)
• 2 medium firm apples (Honeycrisp or Granny Smith)
• 2 large shallots
• 3 garlic cloves
• 1 tbsp chopped fresh rosemary
• 2 tsp fresh thyme leaves
• 8 fresh sage leaves
• 3 tbsp olive oil
• 1 tbsp unsalted butter
• 1/3 cup dry white wine or apple cider
• 1/2 cup vegetable broth
• 1 tsp Dijon mustard
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp chopped fresh parsley
• 1/4 cup toasted walnuts
• optional crusty bread or cooked farro for serving

Instructions

1. 1Clean the mushrooms with a damp towel and tear or slice them into large bite-size pieces so they sear rather than steam. Core the apples and cut into thin wedges, leaving the skin on for color and texture.
2. 2Thinly slice the shallots and mince the garlic. Chop the rosemary and strip the thyme; keep the sage leaves whole for now.
3. 3Heat a large 12-inch cast-iron or heavy skillet over medium-high heat until hot. Add most of the olive oil, then tip in the mushrooms in a single layer as much as possible.
4. 4Sear the mushrooms undisturbed for 3 to 4 minutes until deeply browned on the first side. Stir and continue cooking until they release liquid and it evaporates, another 5 to 7 minutes. Season lightly with salt and pepper midway.
5. 5Push mushrooms to the edges of the pan. Add the remaining oil and the butter to the center, then add the shallots. Cook until softened and golden at the edges, about 3 minutes.
6. 6Add the apple wedges and whole sage leaves. Sauté, tossing gently, until the apples are warm and just beginning to soften but still hold their shape, 3 to 4 minutes. Stir in the garlic, rosemary, and thyme for 30 seconds until fragrant.
7. 7Pour in the white wine or cider and scrape up any browned bits from the pan bottom. Let it reduce by half, about 1 to 2 minutes.
8. 8Stir in the vegetable broth and Dijon mustard. Simmer gently for 2 to 3 minutes until the liquid becomes a light glossy glaze that coats the mushrooms and apples. Taste and finish seasoning.
9. 9Remove from heat, scatter the parsley and toasted walnuts over the top, and serve straight from the skillet with crusty bread or a scoop of farro if desired.