Reviews        Add Rating & Review       

Back to Green Beans with Creamy Mushrooms and Shallots All Reviews for Green Beans with Creamy Mushrooms and Shallots - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Green Beans with Creamy Mushrooms and Shallots Recipe Summary prep: 20 mins total: 20 mins Servings: 8

Ingredients Ingredient Checklist 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

Gallery Green Beans with Creamy Mushrooms and Shallots

Recipe Summary prep: 20 mins total: 20 mins Servings: 8

Green Beans with Creamy Mushrooms and Shallots     

Green Beans with Creamy Mushrooms and Shallots

Green Beans with Creamy Mushrooms and Shallots

Recipe Summary prep: 20 mins total: 20 mins Servings: 8

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 8

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 8

8

Ingredients

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

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

Meanwhile, heat 1 1/2 teaspoons oil ina large nonstick skillet over medium heat.Cook shallots, stirring occasionally, untiltender and just starting to brown, 3 to4 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 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.

Reviews

 Add Rating & Review     

Reviews

Add Rating & Review    

Add Rating & Review

All Reviews for Green Beans with Creamy Mushrooms and Shallots

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green Beans with Creamy Mushrooms and Shallots

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest