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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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