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Green beans with creamy mushrooms and shallots


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  • 1 3/4 lb green bean trimmed
  • 1 tbsp + 1 1/2 tsp olive oil
  • 2 lg shallots thinly sliced
  • 1/4 c chicken stock
  • 2 tsp cornstarch
  • 8 oz cremini mushrooms trimmed and sliced 1/4" thick
  • 1/3 c 2% greek yogurt



Step 1

Bring large pot of water to boil. Blanch beans until tender, about 6 min Drain.
Meanwhile, heat 1 1/2 tsp oil in large 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 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 TSP SALT. SEASON WITH PEPPER. tOSS IN beans. Serve warm

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