Prosciutto Green Bean Bundles with Crispy Mushrooms

While it may sound complicated, this recipe is pretty easy to make. To save time on cooking, look for bags of pre-washed beans in the "Products" section. If you can't find thin beans with tops, you can use regular green beans — in step 1, they just need to be cooked for a few minutes longer. You can blanch the beans and prepare the dressing the day before, but wait for them to mix; the acid will discolor the beans.
Preheat the oven to 450°F. Bring 4 liters of water to a boil in a large roasting pan over medium-high heat. Add the green beans and cook until crisp, about 4-5 minutes. Drain the beans and place them in a large bowl filled with ice water to stop the cooking process. Drain the beans and dry them thoroughly with paper towels.Line a baking sheet with aluminum foil; lightly brush with cooking spray. Combine the mushrooms, 3 tablespoons of oil, 1/8 teaspoon of salt, and 1/8 teaspoon of pepper in a bowl; spread evenly on the prepared baking sheet. Bake at 450 ° F until the mushrooms are dark brown and crisp, 12 to 15 minutes, stirring in the middle. Transfer the mushrooms to a bowl; set aside the baking tray.Whisk together the lemon juice, remaining 1/4 cup butter, remaining 5/8 teaspoon salt, and remaining 3/8 teaspoon pepper in a large bowl until smooth. Add the beans; stir to coat. Gather the beans in 10 bunches, about 20 beans each. Place 1 bunch on the end of 1 piece of prosciutto; roll lengthwise. Repeat with the remaining 9 bunches and the remaining 9 pieces of prosciutto.Place the collected bunches seam-side down on the prepared baking sheet. Bake at 450 ° F until the beans are warmed through and the prosciutto starts to brown, 5-7 minutes. Transfer bunches of green beans to a platter; sprinkle with sauteed mushrooms.