When looking back on my childhood, I fondly remember many end of the summer Sunday dinners. I remember playing outside all day, climbing trees and hanging out with friends. Just as the sun would begin to set, I’d head back home, walk through the front door and breath in the wonderful aroma of whatever dinner my mom was making. She made a variety of things but my favorite, even to this day, was fried chicken, mashed potatoes and gravy and green beans. So naturally, when I made Buttermilk Fried Chicken with Pan Gravy last week, I knew I just had to make green beans too.
I love green beans. Especially fresh green beans. I was once a fan of the canned version, but as I grew up I began to enjoy the flavor and crispness of fresh green beans a little bit more. I also began to enjoy adding other vegetables to the mix. For this recipe, I chose mushrooms and onions. The mushrooms add a bit of an earthy flavor and the onions give you just a hint of sweetness, making this one of my go-to side dishes for many meals.