Heat your griddle to medium heat and cook the pancetta for 5-6 minutes, tossing often. Once the pancetta is fully cooked and crisp, remove from the griddle and reserve for later.
Add the mushrooms to the left over pancetta fat and cook for 2-3 minutes. Add the green beans, butter and bit of salt and pepper. Toss to combine and cook for 3-4 minutes.
Add the garlic, dried cranberries, and the pancetta. Toss to evenly combine. Add some water and steam for 3-5 minutes or until the beans are tender.
