Caramelized Shallot, Mushroom, and Bacon Pie (with a Dairy-Free Béchamel Sauce)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • Pie:
  • 1 deep-dish pie crust (I used a frozen pie from the grocery store but you can make your own crust if you have the time)
  • 2 tablespoons olive oil, divided
  • 3 large shallots, thinly sliced
  • 1 (8-ounce) package mushrooms, coarsely chopped
  • 5 slices Canadian bacon, diced
  • 4 ounces (1/2 cup) feta cheese with tomato and basil
  • ½ cup Pecorino Romano cheese
  • 2 tablespoons fresh parsley, chopped
  • Kosher salt
  • Coarsely-ground black pepper
  • Béchamel Sauce:
  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 cup soy milk
Instructions
  1. Heat one tablespoon olive oil in a saute pan over medium high heat. Add the shallots to the pan and cook for three minutes, stirring frequently. Add a pinch of salt, turn the heat down to medium low and cook the shallots for 20 minutes or until they start to caramelize, stirring occasionally. Set aside.
  2. Preheat the oven to 375 degree F. Next, add another tablespoon of olive oil to the saute pan. Add mushrooms and cook over medium high heat about five minutes or until tender. Drain the mushrooms on a paper towel-lined plate. Next, add the Canadian bacon to the pan, cooking for about 3-4 minutes or until browned and crispy.
  3. Then, make the béchamel sauce. Add two tablespoons olive oil to a small sauce pan over medium heat. Add the flour and whisk together until smooth. Cook for about five minutes or until the mixture resembles sand. Add the soy milk and bring to a boil. Cook for another five minutes or until the mixture thickens, stirring constantly.
  4. Once the béchamel sauce is done, combine it with the shallots, mushrooms, and bacon in a large skillet. Add the parsley, the feta cheese, a pinch of salt, and pepper to taste. Mix all the ingredients together until combined.
  5. Finally, pour the ingredients into the pie crust. If you bought a frozen pie crust like I did, make sure it's partially thawed. Top with the Pecorino Romano cheese and cook for 30 minutes or until the cheese begins to brown. Garnish with more fresh parsley.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/caramelized-shallot-mushroom-and-bacon-pie-with-a-dairy-free-bechamel-sauce/