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
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 (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.
mmmmmm looks wonderful!
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