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Under 30 Minutes

Under 30 Minutes

Green Beans with Creamy Mushrooms and Shallots

This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.

  • prep: 20 mins
    total time: 20 mins
  • servings: 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

  1. Step 1

    Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, November 2010

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Reviews (2)

  • 31 Mar, 2013

    Made this recipe for Easter, and it was so delicious! It's a healthier (and much tastier) alternative to green bean casserole.

  • 10 Jan, 2013

    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.