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.