To make the shiitake crisps, preheat oven to 375ºF and line a baking tray with parchment paper. Arrange the shiitake on the baking tray in a pile. Drizzle 2 tablespoons of olive oil on top and sprinkle about a teaspoon of salt. Toss with hands to coat then spread into a single layer. Place the tray in the oven. Roast for about 20 minutes, stopping to stir about halfway through cooking time. Mushrooms are done when they appear to be almost burnt. Remove tray from oven and set aside to cool and crisp up. Can be made up to a day ahead. Store in a container covered lightly with a paper towel.

Set a large pot of salted water over medium-high heat. Set a strainer in or over the sink. When the water in the pot is boiling, add green beans. Cook for about a minute and a half until just barely tender and bright green. Strain the green beans.

Heat remaining 1 tablespoon of oil over medium heat in a large frying pan. Let the oil get hot enough so that a green bean sizzles when added. Blot green beans with a clean towel to remove excess water. Transfer to the pan and let them cook for 3 to 4 minutes. Stir in the garlic and ginger. Cook, stirring occasionally, for another couple of minutes. Sprinkle with a little coarse salt. Green beans are done when they are tender but still have a bite to them. Sprinkle lemon juice on top and give a quick swish around the pan, then remove from heat. Serve by placing on a large plate and sprinkling shiitake crisps on top. Enjoy!