Sautéed Mushroom Pumpkin Apple Skillet

French home cooks often celebrate autumn harvest in one skillet. This sauté browns mixed mushrooms in butter, then folds in sweet pumpkin and crisp apples with cream, thyme, and a whisper of Dijon.

Serves 4 · 18 min prep · 25 min cook

Estimate for one serving

• 285 cal
• 7g protein
• 32g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 1/2 lb peeled and cubed fresh pumpkin
• 2 medium crisp apples
• 12 oz (cremini and shiitake) mixed mushrooms
• 2 large shallots
• 3 garlic cloves
• 1 tbsp leaves fresh thyme
• 2 tbsp butter
• 1 tbsp olive oil
• 1/4 cup dry white wine
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tsp Dijon mustard
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives
• for serving crusty bread

Instructions

1. 1Cut the peeled pumpkin into 3/4-inch cubes. Core the apples and dice into similar pieces. Clean and slice the mushrooms. Thinly slice the shallots and mince the garlic.
2. 2Heat a large 12-inch skillet over medium-high heat. Add olive oil and half the butter. When the butter foams, add the mushrooms in a single layer and cook undisturbed for 3 minutes until deeply browned on one side.
3. 3Stir the mushrooms, add the shallots, and continue cooking until the mushrooms release their liquid and it evaporates, about 4 more minutes. Season lightly with salt and pepper, then transfer the mushrooms to a plate.
4. 4Reduce heat to medium. Add the remaining butter to the same skillet. Add the pumpkin cubes and cook, stirring occasionally, until they begin to brown and soften at the edges, 6 to 8 minutes.
5. 5Add the diced apples and thyme leaves. Cook another 3 to 4 minutes until the apples are warm and lightly golden but still firm.
6. 6Return the mushrooms to the skillet. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
7. 7Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it simmer and reduce by half, about 1 minute.
8. 8Stir in the vegetable broth, heavy cream, and Dijon mustard. Bring to a gentle simmer and cook 3 to 4 minutes until the sauce thickens slightly and coats the vegetables.
9. 9Taste and adjust salt and pepper. Remove from heat, sprinkle with fresh chives, and serve straight from the skillet with crusty bread for a complete one-pan dinner.