1-3/4 pounds green beans, trimmed (or use frozen and skip the blanching step)
2 Tbsp olive oil, divided
2 large shallots, thinly sliced (about 1/2 cup)
3/4 cup G-Free chicken stock
2 tsp cornstarch
8 ounces cremini mushrooms, sliced about 1/8 inch thick
1/3 cup 2% Greek yogurt (soy yogurt is OK)
1/2 tsp Kosher salt
freshly ground pepper
Bring water to boil in a large saucepan, blanch fresh beans until just tender (about 5-6 minutes), drain.
Heat 1 Tbsp olive oil over medium heat in a large nonstick skillet. Sauté shallots, stirring occasionally, until tender and beginning to brown, about 3-4 minutes. Remove shallots to small bowl. Whisk together stock and cornstarch. Heat 1 Tbsp olive oil in skillet over high heat, add mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low, add shallots; then whisk in stock mixture. Cook until thick, about 3 minutes. Remove from heat, stir in yogurt, salt, and pepper. Add beans and toss. Serve warm.