(Adapted from Martha Stewart with tips from Meredith Hussein and Erin Stewart)

1 ¾ pounds green beans, trimmed
1 tablespoon plus 1 ½ teaspoons extra-virgin olive oil
2 large shallots, thinly sliced (1/2 cup)
¾ cup vegetable stock
2 teaspoons cornstarch
8 ounces cremini mushrooms, trimmed and sliced 1/8 inch thick
½ cup soy yogurt
Sea salt and freshly ground pepper (to taste)

Bring large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
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, 3-4 minutes. Transfer shallots to a small bowl, and wipe skilled 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 more minutes. Remove from heat. Stir in yogurt and ½ tablespoon salt, season with pepper. Toss in beans. Serve warm.