In a large saute pan, cover the green beans with water. Boil for 5 or so minutes. You still want them to have a little crunch. Drain and set aside.

In the same pan, cook the bacon until crispy. Drain most of the fat and add the onions and mushroom.

Cook the onions and mushrooms until soft.

Add the almonds, salt. pepper, and oregano.

Toss in the green beans and cook until heated through. Taste for seasoning and add more salt and pepper as needed.

Top with the shaved Parmesan.