Thyme Sautéed Mushroom Apple Skillet

French country cooking often pairs earthy mushrooms with autumn apples in a single hot skillet. Fresh thyme, shallots, and a dab of whole-grain mustard lift seared cremini and oyster mushrooms with firm apple half-moons.

Serves 3 · 12 min prep · 22 min cook

Estimate for one serving

• 310 cal
• 8g protein
• 28g carbs
• 19g fat
• 3.2g fiber

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Ingredients

• 1 lb mixed mushrooms (cremini and oyster)
• 2 medium firm apples
• 2 large shallots
• 1.5 Tbsp fresh thyme leaves
• 1 tsp minced fresh rosemary
• 1/4 cup chopped fresh parsley
• 3 garlic cloves
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 1.5 tsp whole-grain mustard
• 1.5 Tbsp apple cider vinegar
• 1/3 cup low-sodium broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup chopped toasted walnuts
• for serving cooked farro or crusty bread

Instructions

1. 1Wipe mushrooms clean and tear or slice into thick pieces so they sear rather than steam.
2. 2Core the apples and cut into half-moons half-inch thick; thinly slice the shallots and mince the garlic.
3. 3Heat a large skillet over medium-high and add olive oil until hot and shimmering.
4. 4Add the mushrooms in a single layer as much as possible; let them sit undisturbed 3 to 4 minutes to develop a deep brown crust.
5. 5Stir and continue cooking until most moisture is gone and edges are caramelized, another 4 to 5 minutes; season lightly with salt.
6. 6Push mushrooms to the side, add butter, then the shallots; cook until soft and lightly golden.
7. 7Add garlic, thyme, and rosemary; stir just until fragrant, about 30 seconds, so the herbs do not scorch.
8. 8Tuck apple slices into the pan and sear briefly on both sides until they pick up color but still hold a slight bite.
9. 9Stir whole-grain mustard into the broth and vinegar, then pour into the skillet, scraping any browned bits from the bottom.
10. 10Simmer 2 to 3 minutes until the liquid reduces to a glossy pan sauce that coats the mushrooms and apples.
11. 11Finish with black pepper, chopped parsley, and toasted walnuts for crunch.
12. 12Spoon over warm farro or serve straight from the skillet with crusty bread while everything is still aromatic and bright.