Sherried Green Beans and Mushrooms

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Foodie friend Michael made these for us along with Hilary's cranberry chicken and they were amazing! Mmmm, mushrooms...

1 1/2 pounds haricots verts (green beans), trimmed

4 1/2 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; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 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.

Yield: 8 servings (serving size: about 1 cup)