November 21, 2010

Green Beans with Mushrooms

Oh what I wouldn't give to have this week off from work! With Thanksgiving this week and my 'baby' home from college and my other two kids here and all of them excited about the foods I traditionally make for Thanksgiving, they've been asking for the past week if I'm going to be sure to make 'this' or 'that' and I can only feel frustration that my job hours keep me away from the home when my heart is here.

Today I made the cupcakes for the 'mini Thanksgiving Meal' cupcakes I do each year and I got the pumpkin cheesecake prepared, cooled and now in the freezer. The turkey is in the refrigerator where I hope it thaws a bit before I take it out to thaw Wednesday afternoon for good.

Tiny steps.

This week I saw a recipe from Whole Foods for a green bean dish that was more healthy than the traditional green bean casserole. While my family loves the traditional version, I thought it might be a good idea to post this one here for my readers who are looking for a healthier alternative to the recipe using cream soup and fried onions on top.

1 3/4 lbs. green beans, trimmed
2 T olive oil
2 large shallots, thinly sliced (1/2 cup)
3/4 c chicken stock or broth
2 t cornstarch
8 oz. mushrooms, sliced
1/3 c 2% Greek yogurt
salt and pepper

Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain. Heat 1 T 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 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.Print Friendly and PDF