Green Beans With Crispy Shallots & Mushrooms

Bring a large pot of water to a boil over high. Add green beans; boil until crisp-tender, about 4 minutes. Drain. Transfer beans to a serving platter, and sprinkle with 1/2 teaspoon salt.

Heat 2 tablespoons oil in a large skillet over medium. Cook shallots, stirring often, until browned, 6 to 8 minutes. Using a slotted spoon, transfer shallots to a plate lined with paper towels. Do not wipe skillet clean.

Add remaining 3 tablespoons oil to skillet; heat over medium-high. Cook mushrooms, stirring occasionally, until most of the liquid they give off has evaporated and mushrooms are deeply browned, 22 to 25 minutes. Add thyme and remaining 1/2 teaspoon salt; cook, stirring often, 1 minute.

Spoon mushroom mixture over beans; sprinkle with shallots and pepper. Sprinkle evenly with parsley and lemon juice; garnish with Parmesan.