Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chevre.
Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally.
Drain shallots on paper towels, reserving drippings in skillet.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
