In a large pot, bring water to a boil, add salt. Add green beans and return to a boil. Reduce heat and cover pan and cook for 6-8 minutes or until tender but still crisp. Drain water off the beans and pour beans into a colander. Rinse with cold water to preserve the bright green color and stop the cooking process.
Place an extra large skillet on the stove top, heat the oil and butter over medium heat. Add the shallots and the garlic, cook just until tender, stirring often. Add the re-hydrated mushrooms cook until tender, stirring often.
Add the green beans, cook for 4-6 minutes or until heated through, tossing frequently. Add lemon zest, lemon juice and lemon thyme; toss to coat. Season to taste with salt and pepper. Top with slivered almonds and garnish with the sprigs of lemon thyme.