Green Beans with Creamy Mushrooms and Shallots
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Martha Stewart Living, November 2010
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 8
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Ingredients
- 1 3/4 pounds green beans, trimmed
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 2 large shallots, thinly sliced (1/2 cup)
- 3/4 cup homemade or store-bought low-sodium chicken stock
- 2 teaspoons cornstarch
- 8 ounces cremini mushrooms, trimmed and sliced 1/8 inch thick
- 1/3 cup 2 percent Greek yogurt
- Coarse salt and freshly ground pepper
Directions
-
Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
-
Meanwhile, heat 1 1/2 teaspoons oil in
a large nonstick skillet over medium heat.
Cook shallots, stirring occasionally, until
tender and just starting to brown, 3 to
4 minutes. Transfer shallots to a small bowl,
and wipe skillet clean with a paper towel. -
Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.
Made this recipe for Easter, and it was so delicious! It's a healthier (and much tastier) alternative to green bean casserole.
I made this for Thanksgiving instead of the usual Green Bean Casserole and everyone loved it, including the kids. I've added it as a staple to my Thanksgiving menu.
Not a fan of the typical cream of mushroom soup and funions version, but always open to new treatments of old standbys. This was delicious. Almost doesn't need the yogurt. We used frozen beans and worked out great.