Preparation

• Trim the ends off of the green beans, and then cut beans at an angle into about 2" pieces. Rinse thoroughly and drain well.
• Cut the stems off of the mushrooms. If you have mini baby portobellos, leave them whole. Otherwise, cut each mushroom in half, or even quarters.
• Add sliced almonds to a large, dry non-stick skillet over medium-low heat. Toast the almonds until golden brown, about 3 minutes. Watch carefully, or they will burn. Remove the almonds and set aside.
• In the same skillet, melt the butter over medium heat. Add onions and a pinch of salt, and cook for about 7 minutes, stirring occasionally, until the onions are golden. Add the garlic and cook for 2 minutes.
• Turn the heat to medium-high, and add the green beans. Season with salt, pepper, onion powder & garlic powder. Cook for about 5 minutes, tossing occasionally.
• Reduce the heat to medium. Add mushrooms and white wine, toss together, and cook for about 5 minutes.
• Add the toasted almonds, toss together, and serve.