Green Beans with Creamy Mushroom Sauce

  

Ingredients 

3 tbsp olive oil

1 cup thinly sliced shallots

1 pound fresh green beans, trimmed

2 tbsp water

½ tsp kosher salt 

¼ tsp black pepper pdr 

2 cups sliced fresh cremini mushrooms / White button mushrooms

1 tbsp fresh thyme leaves

2 to 3 cloves garlic, minced

1 tbsp all-purpose flour

1 cup low-fat milk (1%)

½ cup crumbled goat cheese (chèvre) (2 ounces)*

*  The best substitutes for goat cheese (chevre) are feta (for tang and crumbliness), cream cheese (for creamy texture), or ricotta (for mild, soft dishes). Other good options include creamy, mild mascarpone for pasta or Boursin for spreads. Use these in a 1:1 ratio for salads, pizzas, and spreads.

 

Preparations

In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high. Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.

Add green beans, the water, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm. 

For mushroom sauce, add the remaining 1 tablespoon oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese.

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