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Green beans with mushrooms and shallots

8 servings


  • 1 ¾ pounds green beans, fresh or frozen
  • 1 tablespoon plus 1 ½ teaspoons extra-virgin olive oil
  • 2 large shallots, thinly sliced (½ cup)
  • ⅓ cup homemade or store-bought low-sodium chicken stock
  • 2 teaspoons cornstarch
  • 8 ounces fresh mushrooms, trimmed and sliced ⅛ inch thick
  • ⅓ cup 2 percent Greek yogurt
  • Coarse salt and freshly ground pepper


  1. Bring a large pot of water to a boil. Add beans and cook 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.
  3. Transfer shallots to a small bowl. Let skillet cool and wipe clean with a paper towel.
  4. Whisk together stock and cornstarch.
  5. Heat the remaining tablespoon of oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes.
  6. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more.
  7. Remove from heat. Stir in yogurt and ½ teaspoon salt; season with pepper. Toss in beans.


Serve warm.


  • 67 Calories
  • 3g Fat
  • 1mg Cholesterol
  • 6g Carbohydrate
  • 1g Fiber
  • 3g Protein