Cook green beans in boiling salted water to cover until crisp-tender, about 7 minutes; drain. Place in large bowl of ice water 5 minutes; drain; dry on paper toweling. Refrigerate covered.
Combine mushrooms, vinegar and oil; let stand 30 minutes.
Meanwhile, make Mustard Sauce.
Combine green beans and mushrooms in serving bowl; top with Mustard Sauce; toss gently to coat. Garnish with cheese, dill and radishes.
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