* Cook 1 pound trimmed green beans in boiling water 4 minutes or until crisp-tender. Drain and plunge into ice water; drain. Melt 1 tablespoon butter in a large skillet. Add 1/4 cup thinly sliced shallot rings; sauté 2 minutes. Add 2 cups quartered cremini mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; sauté 4 minutes or until liquid evaporates. Add cooked beans, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to pan; sauté 1 minute or until thoroughly heated.