Creamy Green Beans with Shallots and Mushrooms


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.

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