Rinse 1 pound of fresh green beans under cool water. Trim the ends, ensuring they are clean. Heat a large skillet over medium heat and add olive oil to coat the bottom.

Add the trimmed green beans to the hot skillet, season with kosher salt and freshly cracked black pepper. Sauté gently for 2-3 minutes.

Add 8 ounces of thickly sliced cremini mushrooms and half a finely diced red onion to the skillet. Stir occasionally for another 4-5 minutes.

Add 2 tablespoons of unsalted butter and let it melt. Pour in 1 cup of low-sodium chicken stock. Bring to a gentle simmer for about 2 minutes.

Cover the skillet, reduce heat to medium-high, and cook for about 15 minutes while stirring occasionally.

Taste and adjust seasoning with extra salt or pepper as necessary. Serve hot.