Rinse the beans, cut them in half, and place them in a large pot with boiling water and cook them over medium heat for about 5 to 7 minutes or until tender.
Meanwhile, clean the mushrooms, wash them if necessary to remove the dirt from them and roughly chop them.
In a large skillet, heat the olive oil and add chanterelle mushrooms. Cook, stirring occasionally, until the start browning. Any excess water they may give off will evaporate. Add the dry sherry and cook for 2 minutes or until most of the sherry evaporates.
Add green beans to skillet, bacon and walnuts. Turn off heat and toss everything together. Season with salt and pepper as needed.