Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Drain.
Meanwhile, in a large skillet, cook onion in 1 tablespoon oil and butter for 5-6 minutes or until golden brown; set aside.
In the same skillet, cook mushrooms and garlic in remaining oil for 4-6 minutes or until mushrooms are tender. Stir in the salt, oregano, pepper and beans; cook 3-5 minutes longer or until beans are tender.
Place in a serving dish. Top with onions, cheese, almonds and basil.