Green Beans With Wild Mushrooms

• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• 6 tablespoons (3/4 stick) butter, divided
• 1/2 cup minced shallots
• 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), sliced
• 1 1/2 pounds green beans, trimmed, cut into 1 1/2-inch lengths

1. Combine dried porcini mushrooms and 1 cup boiling water in small bowl; let stand until porcini soften, about 30 minutes. Strain, reserving soaking liquid; coarsely chop porcini.
2. Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add shallots and saute until slightly softened, about 2 minutes. Add fresh mushrooms and porcini and saute until juices form, about 10 minutes. Add porcini soaking liquid, leaving any sediment behind. Stir until mushrooms are tender and juices evaporate, about 2 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl.
3. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool green beans under cold water; drain well. (Mushrooms and green beans can be prepared 1 day ahead. Cover mushrooms and refrigerate. Wrap green beans in paper towels, enclose in resealable plastic bag, then refrigerate.)
4. Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add green beans and mushrooms. Cook until vegetables are heated through, stirring often, about 7 minutes. Season generously with salt and pepper. Transfer vegetables to bowl and serve.

porcini mushrooms, boiling water, butter, shallots, mushrooms, green beans

Taken from www.epicurious.com/recipes/food/views/green-beans-with-wild-mushrooms-233162 (may not work)