Sherried Green Beans And Mushrooms

• 1 1/2 pounds haricots verts, trimmed
• 3 tablespoons butter, divided
• 1/3 cup thinly sliced shallots
• 3/4 pound exotic mushroom blend, coarsely chopped
• 1/4 cup dry sherry
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Steam haricots verts 5 minutes or until crisp-tender; remove from heat.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; saute 3 minutes, stirring occasionally. Add mushrooms; saute 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.

haricots verts, butter, shallots, mushroom blend, sherry, parsley, thyme, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/sherried-green-beans-mushrooms (may not work)