You will need
    • 500 g fresh or frozen green beans
    • 400-500 grams of mushrooms
    • 2-3 cloves of garlic
    • 1-2 tablespoons vegetable (preferably olive) oil
    • lemon juice
    • salt
    • balsamic vinegar (optional).
Wash the mushrooms, dry them with a napkin or paper towel. Slice fairly coarsely.
Wash fresh green beans, trim the ends. If the pods are too long, cut them in half. Pour a little vegetable oil on a hot pan – just a little bit, put the prepared fresh green beans. If you use frozen beans, then in any case, do not defrost it and wash, put it immediately on the hot pan.
To the beans add the chopped mushrooms and cook it all on low heat until mushrooms and beans are browned. Then don't miss a very important point – not Iriarte beans, make sure that it does not become hard. The finished beans should be slightly soft but remain crunchy. Mushrooms deep fry.
Miss 2-3 cloves of garlic through the frog or RUB on a small grater, add to hot fasolino-mushroom mixture. Squeeze a few tablespoons of lemon or add balsamic vinegar. Mix everything carefully. Serve the salad definitely hot.