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Every year I’ve made “the” green bean-mushroom soup-onion ring casserole; known in my house as “the white-trash casserole”. My children are so descriptive… NOT this year!! What I’m making is a sophisticated adult version à la Martha. I think it’s going to be great and it’s heart-healthy too.
Green Beans with Creamy Mushrooms and Shallots
1 3/4 lb green beans trimmed
1 TBS plus 1 1/2 tsp olive oil
2 large shallots, thinly-sliced (1/2 cup)
3/4 cup low sodium chicken broth
2 tsp cornstarch
8 oz cremini mushrooms, trimmed, sliced to 1/8″ thick
1/3 cup 2 percent Greek yogurt
Coarse salt and ground pepper
Bring large pot of water to boil. Blanch beans until tender, about 6 minutes. Drain.
Meanwhile, heat 1 1/2 tsp oil in a large non-stick skillet over MEDIUM heat. Cook shallots, stirring occasionally, until tender and just starting to brown, 3 – 4 minutes. Transfer shallots to a small bowl, and wipe skillet clean with paper towel.
Whisk together stock and cornstarch. Heat remaining tablespoon of 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 tsp salt; season with pepper. Toss in beans. Serve warm.
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