Name: Wild Mushroom, Haricot Vert, and Shallot Sauté
Yield: 8 Servings
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, 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)

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