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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

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.

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