Sherried Green Beans and Mushrooms

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons butter divided
• 0.3 cup cooking sherry dry
• 3 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 1.5 pounds haricots verts trimmed
• 0.8 teaspoon kosher salt 
• 0.8 pound exotic mushroom blend coarsely chopped
• 0.3 cup shallots thinly sliced

Equipment

• frying pan

Directions

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.
3. Add shallots to pan; saut 3 minutes, stirring occasionally.
4. Add mushrooms; saut 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes).
5. Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat.
6. Remove from heat.
7. Add parsley, thyme, salt, and pepper; toss to combine.