| | Directions | | In a pot: Par-boil the green beans. Take a pot with water & salt, bring to a boil, add green beans. Reduce to low & simmer, uncovered for about 5 minutes, until they are tender crisp. Drain & rinse beans in ice water to stop the cooking process. Set aside. In a skillet, melt butter and add mushrooms & shallots. Cook until browned, about 15 minutes, stir a little bit. Add flour, pepper and salt (to taste) and cook 2 minutes longer. Put in the green beans and half & half and cook thoroughly. |
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| Ingredients | | - |  | 1 teaspoon Salt |
| - | | 2 pounds green beans (trimmed) |
| - | | 2 tablespoons butter |
| - | | 2 packages each) mushrooms, sliced (10 ounces pkgs) |
| - | | 2 shallots, sliced (large) |
| - | | 1 tablespoon flour |
| - | | pepper |
| - | | 3/4 cup half & half or light cream |
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