• Step 1

  Preheat oven to 350 degrees. Add green beans to stockpot of boiling, salted water; blanch 3-5 min until tender. Drain; transfer to bowl of ice water. Drain; set aside.

• Step 2

  Heat 1 Tbsp olive oil in large skillet on MED-HIGH. Add mushrooms, 1/2 tsp salt, and 1/4 tsp pepper; cook, stirring, 10-12 min, until mushrooms are dry. Reduce heat to MED-LOW. Add garlic and minced shallots; cook, stirring, 2-3 min. Add black truffle spread; cook, stirring, 1-2 min. Add cauliflower puree; stir to combine. Cook, stirring occasionally, 4-5 min, until heated through; season with salt and pepper. Add green beans; stir to combine.

• Step 3

  Combine panko and basting oil in small dish; set aside. Spray 9x13-inch baking dish with cooking spray. Transfer green bean mixture to dish; top with panko mixture. Bake, 25-30 min, until panko turns golden brown.

• Step 4

  Add sliced shallots and 2/3 cup olive oil in small pan; heat on MED-HIGH. Cook, stirring to separate slices, 6-8 min, until crisp and golden brown. Transfer to paper towel-lined plate; drain. Remove green beans from oven; top with crispy shallots.

• To save time, you can microwave the green beans per package directions instead of blanching. • If you prefer to make your own cauliflower puree, see our Cauli "Cream" recipe.

Note: When servings & ingredients are modified, nutrition & directions may vary.