In a large nonstick pan over medium heat sauté the garlic in the olive oil for about 2 minutes, stirring frequently. Add mushrooms, oregano, salt, salt and pepper, and sauté until the mushrooms begin to release moisture, about 2 minutes.
Add the vegetable broth and turn the heat up a bit, bringing to a low boil. Simmer for about a minute.
Add the white wine and green beans; cover and simmer for about 2 minutes. Uncover and cook for about 3 more minutes or until desired tenderness is reached.