Green beans with mushrooms and shallots

Ingredients

• 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

Cook

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.