1 3/4 lbs of green beans, trimmed
EVOO
2 large shallots, thinly sliced
3/4 c low-sodium chicken stock
2 t cornstarch
8oz cremini mushrooms, trimmed and thinly sliced
1/3 c Greek Yogurt
s&p to taste

1 3/4 lbs of green beans, trimmed 2 large shallots, thinly sliced 3/4 c low-sodium chicken stock 2 t cornstarch 8 oz cremini mushrooms, trimmed and thinly sliced 1/3 c Greek Yogurt

Bring large pot of water to a boil. Blanch beans until tender, about 6 min. Drain and set aside. Heat 1 1/2 t EVOO in a skillet over med heat. Cook shallots, stirring occasionally, until tender and just starting to brown (3-4 min). Transfer shallots to a small bowl.

Whisk stock and cornstarch. Heat remaining EVOO in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 min. Reduce heat to low; add shallots. Whisk in stock mixture and cook until thick, about 3 min more. Remove from heat. Stir in yogurt and season with s&p. Toss in beans and serve warm.