Ingredients
1 ounce dried porcini mushrooms
1 cup boiling water
6 Tablespoons butter, divided
˝ cup shallots, minced
1 pound assorted fresh wild mushrooms, sliced
1˝ pounds green beans, trimmed, cut into 1˝” lengths

Directions
Combine dried porcini mushrooms and 1 cup boiling water in a small bowl; let stand until porcini soften, about 30 minutes. Strain, reserving soaking liquid; coarsely chop porcini.

Melt 4 tablespoons of butter in a large nonstick skillet over medium-high heat. Add shallots and sauté until slightly softened, about 2 minutes. Add fresh mushrooms and porcini and sauté until juices form, about 10 minutes. Add porcini soaking liquid, leaving any sediment behind. Stir until mushrooms are tender and juices evaporate, about 2 minutes. Season mushrooms to taste with salt and pepper. Transfer mushrooms to bowl.

Cook green beans in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Cool green beans under cold water, drain well. (Mushrooms and green beans can be prepared 1 day ahead. Cover mushrooms and refrigerate. Wrap green beans in paper towels, enclose in resealable plastic bag, then refrigerate.)

Melt remaining 2 tablespoons of butter in a large nonstick skillet over medium heat. Add green beans and mushrooms. Cook until vegetables are heated through, stirring often, about 7 minutes. Season generously with salt and pepper. Transfer vegetables to bowl and serve.

Serves 8