1 pound green beans, trimmed and cut into 2 inch pieces 1 1/2 tablespoon olive oil 1 pound mushrooms, trimmed and sliced 1 teaspoon Dijon mustard 2 tablespoons lemon juice
Place green beans in a steamer basket over boiling water. Cover saucepan and steam green beans 8 to 10 minutes or until tender. Transfer to a large serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté mushrooms 8 to 10 minutes or until browned. Transfer mushrooms to green beans. Stir in mustard, lemon juice, and salt and pepper to taste.