In a large skillet over medium heat, melt 3 tablespoons Organic Valley Salted Butter. Add prepared shiitake mushrooms and saute until tender (about 5 minutes or so). Transfer mushrooms to another bowl.
Melt remaining butter (3 tablespoons) in the same skillet. Saute minced shallots and garlic for 2 minutes or until tender. Add green beans and tamari soy sauce and toss to coat with the savory butter mixture.
Pour broth (you may substitute chicken or turkey broth) over the green bean mixture, cover and let simmer until the liquid evaporates and the green beans are crisp-tender (about 10 minutes). Stir in the pre-sauteed shiitake mushrooms and season with sea salt and white pepper to taste.
Transfer to festive vessel and ENJOY!
Can be prepared up to 2 days in advance. Just cover and chill, and re-heat over a medium-low flame.
Crunchy and EFA-rich add-ins could include sesame seeds, sunflower seeds, slivered almonds, or gomasio (macrobiotic sesame seed preparation).