Cook beans in boiling salted water 10 to 12 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and set aside.
Melt butter with olive oil in a large skillet over medium-high heat; add sage, and sauté 1 minute or until crisp and dark green. Remove with a slotted spoon, and set aside.
Add mushrooms and garlic to skillet; sauté 2 minutes or until liquid evaporates. Add green beans, tossing to combine. Stir in broth and next 4 ingredients; cook 5 minutes or until liquid is reduced by half. Stir in sage just before serving.