Melt the butter in a large skillet over medium high heat. Add the sliced mushrooms and shallots. Saut? for about 5-10 minutes, or until the shallots are translucent and the mushrooms have softened and released liquids and are starting to brown.

Add the minced garlic, thyme, rosemary, salt, and black pepper. Stir well and saut? for another minute or until fragrant. Remove the saut?ed onions and mushrooms from the pan and set aside.

Add the green beans to the pan with the vegetable broth, cover, and let simmer for 10 minutes.

Once the green beans are tender, add the mushrooms and onions back to the pan. Stir together and serve immediately while hot.