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Bring a large pot of water to a boil, add the green beans and cook for 5-6 minutes (depending on the thickness of the beans) until they are slightly tender and bright green. Drain, rins in cold water to cool, and drain again. (This step may be done 1 day in advance. Wrap the beans in damp paper towels, tuck inside a plastic bag, and refrigerate.) Melt the butter in a large, non-stick skillet over med-high heat. Add shallots adn saute for 2 minutes or until translucent. Add mushrooms and cook for 2 minutes or until they start to wilt. Add the cooked green beans and pour in the stock. Gently toss to combine and season with salt and pepper. Saute until the beans are heated through, about 5-7 minutes. Serve immediately.
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