Last weekend, I went to our local farmers market. I picked up some great items, one of which, I used in this recipe.
I got some amazing green beans, and cucumbers. I ended up cleaning the green beans, by snapping the ends off, then rinsing them. 
I par-boiled 3/4’s of the beans for about 6-7 minutes. Plunged them in an ice bath to stop the cooking process.
Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.
Once the shallots are almost clear, add mushrooms. I used baby portbella’s.
After about five minutes of sauteing the mushrooms, I added the green beans. Seasoned with salt and pepper as well. You may need to add more oil. 
Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.
Cook for about three minutes so that the alcohol can be cooked out. 
Earlier in the day, I had roasted a bulb of garlic. I chopped two cloves, and added it to the pan.
For the finishing, I added two tablespoons of butter (unsalted). Continue to cook until the Sherry is reduced as this doesn’t have much of a sauce. 
I cheated and served this with a rotisserie chicken. I loved the freshness of the green beans, and the earthiness of the mushrooms. It was a very hearty side dish that made me feel less guilty of not making the roast chicken.
My plate (still using a small salad plate as my serving plate). And, David liked it as well.
Blessings.
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