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Cook the green beans in boiling water until tender crisp, 3-4 minutes. Drain and set a side. Heat a pan with olive oil, add mushrooms and cook for 5 minutes, stir in tomatoes and cook for an additional 5 minutes. Add the green beans and salt and pepper to taste. Cook for 2 minutes. Remove from heat and transfer to serving dish.
Add olives and crumbled feta. Drizzle balsamic glaze over the top.
Cook balsamic vinegar and honey in a small pot over medium heat until it boils. Stir and continue to cook until it is reduced by half and becomes thick and syrupy, about 5 minutes.