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Bring small pot salted water to boil. Blanch green beans 3 to 5 minutes, until tender-crisp but still bright green.
In large skillet, melt butter. Add mushrooms, shallots, and garlic. Season with sea salt and pepper and cook 4-5 minutes until mushrooms are tender.
In small bowl, whisk together stock, Worcestershire sauce, and cornstarch. Add to skillet and bring to simmer. Cook 2 minutes or until thickened.
Remove from heat and stir in yogurt. Add green beans to pan and toss to coat completely. Place over low to gently heat everything through, but do not bring to a full boil.