Start by trimming the ends of the fresh green beans, then rinse them under cold water to wash off any dirt. Place a large skillet over medium heat and add the green beans, sprinkling them generously with kosher salt and freshly cracked black pepper.

Next, slice the cremini mushrooms and red onion, then scatter them over the green beans in the skillet. Dot the vegetables with pieces of unsalted butter, allowing it to melt and coat the veggies.

Pour in low-sodium chicken stock, covering the green beans and vegetables in the skillet. Turn the heat to medium-high and bring the mixture to a gentle simmer.

Stir the ingredients lightly at first, then let them cook undisturbed for about 10 minutes. Stir more frequently to prevent the green beans from boiling in the sauce.

Continue cooking for another 5–10 minutes, until the green beans are tender yet still crisp. Watch closely as the sauce thickens.

Once your Green Beans with Mushrooms reach the desired texture, taste the dish and adjust the seasoning with more salt or stock if needed. Serve immediately.