"Printanière" in French means "spring", but this dish can be prepared in any season, replacing wild mushrooms with champignons, and fresh vegetables - frozen or canned.
Cut off the ends of the beans, cut the pods that are too long in half. Pour boiling water over and blanch for 3-4 minutes. Drain the boiling water and immediately pour very cold water over the beans to stop the cooking process. Drain the beans in a colander and dry.
Unpeeled onions blanch in boiling water for 5-7 minutes, put in a colander, dry, then peel and cut in half. Cut potatoes into slices. Fry it in 2 tbsp. l. olive oil until nearly done.
Clean the mushrooms and cut into slices. Melt butter and olive oil in a skillet. Add curry and mushrooms, fry over medium heat, lightly salted, 5-6 minutes. Add peas and cook for 2 more minutes.
Mix vegetables with mushrooms and simmer for 1-2 minutes. on medium fire. Sprinkle with green onions and paprika.