Sautéed Mushroom Apple Skillet

One-pan skillets are a beloved American dinner tradition, built for sharing straight from the stove. Earthy mushrooms and crisp apples meet chicken sausage here, brightened with sage, rosemary, and a touch of apple cider.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 28g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb mixed mushrooms (cremini and oyster)
• 2 large firm apples (Granny Smith and Honeycrisp)
• 12 oz chicken sausage links
• 1 medium yellow onion
• 8 fresh sage leaves
• 1 tbsp chopped fresh rosemary
• 3 garlic cloves
• 2 tbsp butter
• 2 tbsp olive oil
• 1/2 cup apple cider
• 1 tbsp Dijon mustard
• 1/4 cup heavy cream
• 3 cups baby kale
• 1 tsp salt
• 3/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. 1Heat a 12-inch cast-iron or heavy skillet over medium-high heat and add a swirl of olive oil. Slice the chicken sausage into coins and brown them for 5 to 6 minutes until golden on both sides; transfer to a plate.
2. 2Wipe and thickly slice the mushrooms. Core and cut the apples into half-moons about 1/2-inch thick. Thinly slice the onion and mince the garlic.
3. 3Add butter and remaining olive oil to the same skillet. Sauté the onion for 3 minutes until translucent, then add the mushrooms in a single layer.
4. 4Cook the mushrooms undisturbed for 4 minutes to develop deep browning, then stir and continue 5 more minutes until they release liquid and turn meaty.
5. 5Stir in the apple slices, minced garlic, chopped rosemary, torn sage leaves, salt, black pepper, and red pepper flakes. Sauté 4 to 5 minutes until the apples soften at the edges but still hold shape.
6. 6Pour in the apple cider and scrape up any browned bits from the pan bottom. Let it bubble and reduce by half, about 3 minutes.
7. 7Stir in Dijon mustard and heavy cream, then return the browned sausage to the skillet. Simmer gently 2 to 3 minutes until the sauce coats everything.
8. 8Fold in the baby kale and cook just until wilted, 1 to 2 minutes. Taste and adjust seasoning with more salt or pepper if needed.
9. 9Remove from heat and let the skillet rest 2 minutes so the flavors settle. Carry the whole pan to the table for a rustic potluck presentation.
10. 10Serve family-style with crusty bread on the side for soaking up the creamy cider sauce; keep warm on a trivet so guests can scoop seconds.