INGREDIENTS:
- 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, thinly sliced
- 1/2 pound buttom 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)
1 Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; saute until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Saute until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
2 Cook haircots 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.
3 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.