Bring a large pot of salted water to a boil. Add the beans and blanch until crisp but tender, 2-3 minutes. Immediately drain the beans and run cold water over them or plunge them into an ice bath to cool and stop the cooking process. Drain and dry.
In a large skillet, melt the butter and add the mushrooms. Season with salt and pepper, to taste, and add mustard. Cook the mushrooms, 5-8 minutes until they give off most of their liquid.