Not your Mama's Green Bean Casserole

6 Tbs butter
2 Shallots, finely chopped
8 oz. Portabello mushrooms, sliced long and thin
8 oz. white mushrooms sliced
2 sprigs FRESH Thyme
1 Tbs chopped FRESH Sage leaves
3 Tbs flour
3/4 cup cooking Sherry
3/4 cup heavy cream
2 lbs trimmed and cleaned green beans, available in bags in store

Melt the 4 Tbs butter in a large skillet over med. heat. Sautee Shallots until clear...about 3 minutes.

Add Mushrooms, Thyme, Sage and sautee until mushroom liquid evaporates...about 1o minutes. Stir in flour and cook 5 more minutes.

Add the Sherry and cook until sauce thickens, adding cream and simmering 5 more minutes....set aside.

Melt remaining butter and toss the beans to sautee for about 7 minutes...keeping them crispy. Season with salt and pepper, and serve on a platter.

Pour the mushroom sauce over the beans and garnish with fresh herbs over top of sauce.