In a large cast iron skillet, over medium heat, add oil and butter and heat until butter melts. Add dried chili flakes and allow to cook for 30 seconds.

Add sliced cremini mushrooms to the pan and cook until golden brown.

Add green beans, salt, pepper, and garlic powder, then using large tongs, mix all ingredients until combined.

Add broth, lemon juice and lemon zest, then use tongs to combine all ingredients. Cover with lid and allow the green beans to cook for 6-8 minutes until vegetables are al dente. Adjust seasoning if needed and transfer to a dish and serve immediately.

This recipe can be made a day in advance and stored in an airtight container in the fridge.