Green beans with mushrooms and crisp onion crumbs
2 Tbsp, divided
Dehydrated onion flakes
2 Tbsp, minced variety
¾ tsp, divided
Uncooked string beans
1½ pound(s), fresh, trimmed, cut in half
1 pound(s), thinly sliced
- To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.
- Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.
- Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.