Instructions: In a small bowl whisk together vinegar, mustard, oil, dillweed, minced green onion, salt and pepper. Set aside. Add beans to a large pot of boiling, salted water and cook at a rolling boil for 8 minutes or until crisp tender. Drain the beans, pat dry with paper towels, place in a bowl and immediately, while they are still hot, mix with the dressing. Chill at least 4 hours, or overnight, in the refrigerator. Just before serving clean the mushrooms, slice thickly and toss with the salad. Sprinkle the top with chopped egg and serve at room temperature.

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