No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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:
  • Total Time:
  • Servings: 8
Green Beans with Creamy Mushrooms and Shallots

Source: Martha Stewart Living, November 2010


  • 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


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

  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. 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.

Reviews (2)

  • melmont22 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.

  • jbeaver529 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.

Related Topics