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Wild Mushrooms, Haricot Vert, and Shallot Sauté
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| Wild Mushrooms, Haricot Vert, and Shallot Sauté | |
| 5 tablespoons | butter, divided |
| 4 large | shallots, halved, thinly sliced |
| 1 teaspoon | chopped fresh thyme |
| 1 1/4 pounds | fresh wild mushrooms, (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced |
| 1/2 pound | button mushrooms, thickly sliced |
| 1/3 cup | Madeira |
| 3/4 pound | haricots verts or small slender green beans, trimmed |
| 3 tablespoons (about) | low-salt chicken broth, (optional) |
Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.
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