1. Heat 2 tsp. of the oil in a large skillet over medium heat. Add bread crumbs. Cook and stir until toasted and fragrant, 1 to 2 minutes. Watch carefully, as the crumbs can burn quickly. Transfer to a bowl and set aside.

2. Add remaining 2 tsp. dipping oil to the same pan and heat over medium-high heat. Add shallots, mushrooms, and salt. Cook and stir for about 2 minutes, until the mushrooms start to give off some of their liquid. Stir in green beans; continue to cook and stir until green beans are crisp-tender,about 8 minutes.

3. Add marsala. Stir well and continue to cook until most of the liquid has evaporated, about 5 minutes. Transfer bean mixture to a serving bowl. Garnish with reserved bread crumbs and serve immediately.

Source: Hannaford fresh Magazine, November - December 2011