2 Tbsp unsalted butter, divided
3/4 cup(s) dried bread crumbs, panko (Japanese bread crumbs)
2 Tbsp dehydrated onion flakes, minced
3/4 tsp table salt, divided
2 spray(s) cooking spray
1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half
1 pound(s) button mushrooms, thinly sliced

To make crumb topping, in a large, deep, nonstick skillet, over medium-low heat, melt 1 tablespoon of butter; add bread crumbs, onion flakes and 1/4 teaspoon of salt. Increase heat to medium and cook, stirring often, until 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 lightly golden and tender, about 6 minutes.

Add green beans, remaining tablespoon of butter and 1/2 teaspoon of salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer to a serving platter; sprinkle with crumbs. Yields about 1 cup of vegetables and 2 tablespoons of crumbs per serving.