Green Beans with Creamy Mushrooms and Shallots

Courtesy of Martha Stewart Living

Serves 8

1¾ lbs green beans, trimmed

1 tbsp plus 1½ teaspoons extra-virgin olive oil

2 large shallots, thinly sliced (1/2 cup)

¾ cup homemade or store-bought low-sodium chicken stock

2 tsp cornstarch

8 oz cremini mushrooms, trimmed and sliced 1/8 inch thick

1/3 cup 2-percent Greek yogurt

Coarse salt and freshly ground pepper

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

Meanwhile, heat 1½ 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.

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 ½ teaspoon salt; season with pepper. Toss in beans. Serve warm.