25 November 2010

green beans with creamy mushrooms and shallots

well, today is the day and this is my last recipe!


green beans with creamy mushrooms and shallots

prep time: 20 min
total time: 20 min
serves: 8 servings
1 ¾ pounds green beans, trimmed
1 tablespoon plus 1 ½ teaspoon extra-virgin olive oil
2 large shallots, thinly sliced (1/2 cup)
¾ cup chicken stock
2 teaspoons cornstarch
8 ounces cremini mushrooms, trimmed and sliced 1/8 inch thick
1/3 cup 2% greek yogurt
coarse salt and freshly ground pepper
  1. bring a large pot of water to a boil.  blanch beans until tender, about 6 minutes. drain.
  2. meanwhile, heat 1 ½ 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.
  3. whisk together stock and cornstarch.  heat remaining tablespoon oil in skillet over high heat.
  4. cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. reduce heat to low; add shallots.
  5. whisk in stock mixture. cook until thick, about 3 minutes more. remove from heat.
  6. stir in yogurt and 1/2 teaspoon salt; season with pepper. toss in beans. serve warm.

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