Apple Mushroom Sauté with Thyme

Apple Mushroom Sautee with Thyme

Riddle of the day: What do Adam and Eve, Issac Newton, and Steve Jobs have in common?
Here’s a little hint….

As you’ve undoubtedly deduced, the answer to our riddle is APPLES!
A gift of fall, apples lend themselves brilliantly to a variety of autumn dishes. While desserts are perhaps their most common use in cooking (check out my TARTE TATIN [Upside-Down Caramelized Apple Tart] for what may be the most divine apple dessert you ever bake), apples are also excellent in savory dishes. Simply roasted meats take on a richer flavor when complemented with apples. Apples are luscious with all sorts of creamy cheeses in pastas, wraps, or flatbreads and can be a stellar addition to a hot bowl of autumn-inspired stew.
Fabulous fall flavors.
This week, I needed a side to go along with roasted pork tenderloin. Applesauce was my first thought, prompted by memories of my mom’s pork chop dinners. Growing up, no chop passed through our kitchen without a big scoop of cinnamon-sweet applesauce beside it, my favorite part of the meal as a kid. Now that I’m so much more mature (i.e. I no longer secretly attempt to spit my broccoli into my napkin), I wanted to find a way to add veggies, while still keeping the apple flavor. (For another veggie idea, check out last week’s EGGPLANT LASAGNA, a vegetable-packed dish that even carnivores will love).
My quest for an apple-veggie combo came to fruition as SAVORY APPLE MUSHROOM SAUTÉ. The apple flavor stars, and the mushrooms provide an earthy flair. The addition of leeks, thyme, and a splash of white wine (I had a bottle open, so why not?) pull the dish together and give it a savory, satisfying taste that paired perfectly with our pork.
Crisp and cosy.
SAVORY APPLE MUSHROOM SAUTÉ is the ideal fall side: cozy enough to warm you after a cool day, yet crisp enough to reflect autumn’s fresh air and crunchy leaves.
Though this sauté may be my grown-up version of applesauce, in one way I haven’t changed since the days of Mom’s pork chop dinners: It was still my favorite part of the meal!
Savory Apple Mushroom Sauté
 A simple side dish that steals the show.

Apple Mushroom Sauté with Thyme

SAVORY APPLE MUSHROOM SAUTÉ is the ideal fall side: cozy enough to warm you after a cool day, yet crisp enough to reflect autumn’s fresh air and crunchy leaves.


  • 2 1/2 cups apples — cored and cut into 1/2 in. slices
  • 8 ounces white or cremini mushrooms — sliced
  • 1/3 cup thinly sliced leeks — (about 2 leeks, white portion only)
  • 1 teaspoon dried thyme — crushed (or 1 tablespoon fresh, finely chopped)
  • 1/4 cup dry white wine — (or sub chicken broth or omit entirely, adjusting cooking time as needed)
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Melt butter in a large sauté pan over medium heat. Add apples and leeks and cook just until apple is tender, about 5 minutes.
  2. Add mushrooms, thyme, salt and pepper and cook about 2 minutes more, adding cooking spray to the pan if needed to prevent sticking. Add white wine. Sauté until wine has reduced by half and mushrooms and apples are soft and brown. Stir in salt, pepper, and lemon juice. Serve immediately.
Course: Side Dish
Cuisine: American
Keyword: Apple Mushroom Sauté with Thyme, Easy Side Dish

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

1 comment

  1. Pingback: Apple Bread | The Law Student's Wife |

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