Green Beans with Mushrooms and Crisp Onion Crumbs

2 T unsalted butter, divided
3/4 cup panko
2 T dehydrated minced onion
3/4 t salt, divided
2 sprays cooking spray
1 1/2 lb uncooked green fresh green beans, trimmed and cut in half
1 lb button mushrooms, thinly sliced

In a large, deep, non-stick skillet, over medium-low heat melt 1 T butter; add panko, minced onion and 1/4 t salt.  Increase heat to medium - stir often until lightly toasted, about 3 minutes.  Remove from skillet and set aside - wipe skillet clean. 

Coat skillet with cooking spray; place over high heat.  Add beans and mushrooms.  Saute until lightly golden and tender, about 6 minutes.  Add remaining T of butter and salt and stir until melted.  Place in serving dish and coat with crumble topping.     


For more tender beans, blanch first.


The original recipe looked as though it was intended to be a make-ahead recipe.  There was a line that stated to put "beans and remaining butter and salt in a skillet until mixture is heated through".  After much puzzling I determined that it was intended to be made ahead of time up to the point before adding the remaining butter and salt.    Also 6 minutes doesn't seem to be enough time to cook beans.  I did blanch and shock mine, and after the cooking they were just al dente, so I think without that step they would have been too crisp. 

That said, it was pretty darn tasty.  We added an extra 1/2 lb of beans because the recipe says it serves 8, and we had 12 for Thanksgiving.