Bring a large pot of lightly salted
water to a boil. Add green beans and
cook for 3 minutes. Turn off heat and
remove to a bowl with a slotted spoon.
Save water for Honeyed Sweet
Potatoes, if desired (recipe above).
Melt butter in a large nonstick skillet
over medium-high heat. Add mushrooms
and sauté for 3 to 5 minutes. Stir in
green beans, thyme, oregano, salt and a
few grinds of fresh black pepper. Cook
for 1 minute. Transfer to a platter or
bowl and top with shaved Parmesan.