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Though it may look complicated, this recipe is quite easy to prepare. To save prep time, look for bags of prewashed, pretrimmed beans in the produce section. If you can’t find the slender haricots verts, you can use regular green beans—they’ll just need to cook a few minutes longer in step 1. You can blanch the beans and prepare the dressing the day before, but wait to combine them; the acid will discolor the beans.
How to Make It
Preheat oven to 450°F. Bring 4 quarts water to a boil in a large Dutch oven over medium-high. Add green beans, and cook until crisp-tender, about 4 to 5 minutes. Drain beans, and plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.
Line a rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Toss together mushrooms, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; arrange evenly on prepared baking sheet. Roast at 450°F until mushrooms are deep brown and crisped, 12 to 15 minutes, stirring halfway through. Transfer mushrooms to a bowl; set baking sheet aside.
Whisk together lemon juice, remaining 1/4 cup oil, remaining 5/8 teaspoon salt, and remaining 3/8 teaspoon pepper in a large bowl until blended. Add beans; toss to coat. Gather beans into 10 bundles of about 20 beans each. Place 1 bundle at the end of 1 prosciutto piece; roll up lengthwise. Repeat with remaining 9 bundles and remaining 9 prosciutto pieces.
Arrange assembled bundles, seam side down, on reserved baking sheet. Bake at 450°F until beans are warmed and prosciutto begins to brown, 5 to 7 minutes. Transfer green bean bundles to a platter; sprinkle with roasted mushrooms.