Pan fried Green Beans, Mushrooms, and crispy fried onions , toasted nuts

It's been a bit since I've shared a recipe, so i thought i would share what I've made just today, based on a dish i had at a Christmas Party over Winter break. Annually, a medium sized bunch of us who were friends in college, get together for a party without the kids-i think between the 5 of us couples there are 23 kids, so yes, we leave the mayhem at home and feast together in peace. 
  Mike and Nikki always make provide the grandest, juiciest fall-off -the- bone Roasted Turkey and red skinned mashed potatoes, a true highlight, Tommee and Angela bring a creamy, buttery, perfectly textured corn bread casserole, the rest of us try and fill in the gaps with sides, salads, apps and cheerful drinks. 
 Josh and Stephanie, who are farmers and provide our farm fresh produce all summer long, really know their way around a vegetable and Josh has been cooking for years. He brought two large pans of these delicious green beans and mushrooms and I think it was some sort of green bean casserole, but it was unlike any casserole i have ever eaten! I must have eaten like 3-4 helpings of that dish, it was amazing. I don't really cook with green beans much, and i want to know how they keep their green color and not taste soggy or over cooked like i have sampled in the past. Don't get me wrong, i do love green beans, i just don't know the best way to cook them. 
 Josh patiently told me how he blanched the green beans, which he explained means  boiling them for a short period of time and then plunging them in ice cold water. He said this keeps them from continuing to cook, and helps them maintain that vibrant green color! He also explained how he used nutmeg, butter, garlic, and some other simple ingredients to make this. The only reason why he had two pans, is so one could be gluten free, dairy free, and completely vegan, and the other he used chicken stock, milk, and butter...I of course picked that one, but both pans  tasted wonderful.  I have been determined to make Josh's recipe in its fullest later this January for our very belated Christmas for my immediate family.  
  This, here, today, is not that recipe. It is just a quick pan fried version, with even less ingredients, but it tasted mighty fine and if you are looking for a quick vegetarian crunchy veggie and nut bowl for lunch, then this is a good, satisfying dish.  I added toasted nuts for added crunch and texture, it tastes crisp, comforting, filling, and not bad for you. 

let's hop to it:

you'll need 
1/2 cup green beans, ends cut off
1 cup mushrooms, sliced 
2 tablespoons of butter 
1/4 cup onion, thinly sliced 
1 tablespoon minced garlic 
1 tablespoon slivered almonds 
a small handful of cashews 

in a large pan, heat up the butter and fry up the garlic. 
add green beans and mushrooms. 
sauté and stir till cooked to your liking. 
i would say about 6-8 minutes.

in another small pan, heat butter and toss in onion. fry those up till crispy and caramelized, yet still soft is fine too..

toast the nuts least.

put all together in a bowl, topping green beans and mushrooms with fried onion and then sprinkled with toasted nuts. 

so good. 10 out of 10 would make again.