*NOTE: Suggested mushrooms for this dish: portobellas, chanterelles, shiitake, oyster, etc.
In a large pot over medium-high heat melt 1/4 cup butter. Add the shallots and thyme, sauteing until shallots begin to brown, approximately 4 minutes.
Add the mushrooms; season with salt and pepper. Saute the mushroom mixture only until the juices evaporate, about 8-10 minutes. Do not overcook. The mushrooms should NOT be slimy!
Next add the Madeira, tossing with all the ingredients until evaporated, about 1 minute longer. Set pan aside- off burner.
In a medium-sized pot of boiling, lightly salted water blanch the haricots until crisp-tender, about 4 minutes. Drain and rinse with cold water to halt cooking. Drain.
Return pan of mushroom mixture to burner and add remaining 1 tablespoon of butter. Stir in the haricots verts. Toss the vegetables over medium-high heat until the butter has melted and vegetables are heated through, about 2-3 minutes.
If mixture is too dry, add some vegetable or chicken broth 1 tablespoon at a time.
Season with salt and freshly ground black pepper. Transfer vegetables to serving dish and garnish with thyme or summer savory sprig if desired.