Description
This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish featuring caramelized leeks, sautéed oyster mushrooms, and a creamy Gruyere cheese sauce. Enhanced with sherry wine, fresh sage, and toasted pine nuts, it’s a perfect blend of savory flavors and textures for a satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 3 medium leeks tops removed, cut in half and thinly sliced
- 8 ounces oyster mushrooms
- 4 garlic cloves minced
- 2 sage leaves
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- ½ teaspoon salt (plus additional for seasoning)
- ½ teaspoon granulated sugar
Dairy and Oils
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- ¾ cup heavy cream
- ½ cup grated Gruyere cheese
Liquids and Others
- ⅓ cup sherry wine
- 1 tablespoon balsamic vinegar
- 1 lb fettuccine
- 1 cup reserved pasta water
- ¼ cup toasted pine nuts
Instructions
- Caramelize the leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Add 1-2 tablespoons of water if the pan gets too dry to prevent burning.
- Reduce the sherry wine: Add the ⅓ cup sherry wine to the caramelized leeks and cook until the wine has reduced. Remove the leeks from the pan and set aside.
- Brown the mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms evenly in the pan, giving them space to brown. Cook without moving for about 4 minutes until they brown on one side. Flip and continue browning on the other side. Season with salt and pepper to taste.
- Sauté garlic and sage: Add the minced garlic and sage leaves to the mushrooms and sauté for 1 minute until fragrant.
- Make the sauce: Return the caramelized leeks to the pan and add ¾ cup heavy cream, 1 tablespoon balsamic vinegar, and lemon zest. Bring to a simmer and cook until thickened, about 2-3 minutes. Season the sauce with salt and pepper to taste.
- Cook the pasta: Meanwhile, cook 1 lb fettuccine in boiling salted water until al dente according to package instructions. Reserve 1 cup of pasta cooking water before draining.
- Combine pasta and sauce: Add the cooked fettuccine, reserved pasta water, ½ cup grated Gruyere cheese, and black pepper to the sauce. Toss well to coat the pasta evenly with the sauce. Simmer for 2 minutes until the cheese melts and the sauce thickens further. Adjust seasoning with salt and pepper.
- Serve: Portion the pasta into 4 bowls and garnish with ¼ cup toasted pine nuts. Serve immediately for the best flavor and texture.
Notes
- You can substitute oyster mushrooms with cremini, button, chanterelle, or a mixed variety of mushrooms based on availability and preference.
- For advance preparation, make the sauce up to step 5 and refrigerate. Reheat gently before tossing with freshly cooked pasta.
- If you want a lighter version, consider reducing the butter and cream slightly or using half-and-half instead of heavy cream.
- To toast pine nuts, dry roast them in a skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- Be sure to reserve pasta water as it helps to create a creamy sauce by adding starch.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 70 mg
