Cook green beans in a pot of boiling water for approximately 3-5 minutes.
Drain, put beans in ice water bath, then drain again.
Heat 1 Tbsp. oil in large skillet on medium high heat.
Add mushrooms and season with salt and pepper, cook for 10-12 minutes.
Reduce to medium low and add minced shallots and garlic and cook for 3-5 minutes.
Add cauliflower cream and stir to combine, then cook for 4-5 minutes.
Add green beans and stir.
Transfer green bean mixture to a sprayed casserole container.
Bake 25-30 minutes at 350 degrees.
While cooking, make the crispy shallots. Add 1/3 c. oil to small pan and heat on med high heat. Cook and seperate pieces in oil about 6-8 minutes until shallots are crispy and browned. Remove from pan and drain on a plate with paper towels.
Top green beans when removed from oven with shallots.