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; saute 3 minutes, stirring occasionally. Add mushrooms; saute 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.
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4|
|Calories from Fat: 81 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 81.4mg||3 %|
|Potassium 814.2mg||21 %|
|Total Carbohydrate 21.1g||6 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 14.5g|
|Protein 5.8g||8 %|
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Calories per serving: 198
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