Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the garlic, mushrooms, capers, red onion, black pepper, and Marjoram and cook, stirring occasionally, for 8-10 minutes.
Boil 1 cup of water in a small saucepan and add 1 bouillon cube. Stir until it dissolves. Strain the green beans that you have in the ice bath and set them aside.