Gather the ingredients.
Toast 2 tablespoons of raw sesame seeds in a small nonstick frying pan until golden.
Keep watch and stir often to prevent the sesame seeds from burning. Set aside and let cool.
Thoroughly wash the mushrooms and slice them thinly. Drain well.
Sauté the sliced mushrooms in 2 tablespoons of olive oil until golden.
The mushrooms usually let out water while cooking.
Wait several minutes until the water evaporates and continue to sauté until the mushrooms are golden. Set aside. The ready sautéed mushrooms measure 1 cup.
Cook the green beans in water. If using frozen green beans, cook them according to the package instructions.
Fresh green beans should be covered with boiling water and cooked for about 3-5 minutes. Test them for tenderness. They should be tender but not too soft.
Drain the cooked green beans well and set aside.
In a small bowl mix the olive oil, balsamic vinegar, crushed garlic cloves, lemon rind, salt, ground black pepper and thyme.
Add the prepared dressing mixture to the drained green beans and gently mix.
Place the green bean and dressing mixture in a nonstick frying pan.
Add the pre prepared sauteed sliced mushrooms and mix well.
Sautee the mixture for 2-3 minutes until the green beans are hot.
This dish can be eaten hot or as a savory cold salad. Both options are delicious!