6 Tbsp butter or margarine (Catherine used olive oil)
2 to 3 tsp onion powder
1 to 1 1/2 tsp garlic powder
Salt and pepper to taste
Cook green beans in water to cover until tender. Meanwhile, in a skillet, saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans; add to skillet and toss. Season with salt and pepper.