I was busy whipping this up earlier when something happened ... that magic when a dish comes together tastier than the sum of its parts: gorgeous browned and meaty mushrooms; light and crispy shallots; fresh, tender green beans – all bound together in a tangy sauce. And do not be tempted to substitute out the cremini mushrooms – their flavor and texture add a wonderful depth to this casserole. I hope your family loves this as much as we did!
Green Beans with Creamy Mushrooms and Shallots
Courtesy of Martha Stewart Living
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 (We used full-fat because, well, we can. Pfft. And it was in the fridge.)
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.
For a printable version of this recipe, please click here.