Melt the butter in a large skillet over medium heat until bubbly.

Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown.

Stir in the sliced mushrooms and cook for 3 to 5 minutes until they begin to soften and release their juices.

Add the trimmed green beans to the skillet, stirring well to coat them in the garlic butter.

Sauté for 5 to 7 minutes, stirring occasionally, until the green beans are crisp-tender.

Season with salt and black pepper to taste. Remove from heat.

Garnish with chopped fresh parsley and serve immediately.