Combine beans and 4 cups water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 6 to 8 minutes or until crisp-tender. Plunge beans into ice water to stop the cooking process; drain. Chill beans up to 8 hours, if desired.
Sauté mushrooms and next 7 ingredients in hot oil in Dutch oven over medium-high heat 5 to 7 minutes. Add beans, stirring until thoroughly heated; sprinkle with Parmesan cheese.