Description

This Caramelized Leek and Mushroom Gruyere Pasta is a luxurious and flavorful dish featuring golden caramelized leeks, savory browned oyster mushrooms, and a rich cream sauce infused with sherry, garlic, sage, and tangy balsamic vinegar. Tossed with fettuccine and melted Gruyere cheese, then topped with toasted pine nuts for a delightful crunch, this recipe offers a comforting yet elegant pasta experience perfect for a special dinner or weekend treat.

Ingredients

Scale

Vegetables and Aromatics

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

Liquids and Fats

2 tablespoons olive oil
3 tablespoons butter divided
⅓ cup sherry wine
¾ cup heavy cream
1 tablespoon balsamic vinegar

Pantry Staples and Seasonings

½ teaspoon salt
½ teaspoon granulated sugar
1 teaspoon black pepper

Main Ingredients

1 lb fettuccine
1 cup reserved pasta water
½ cup grated gruyere
¼ cup toasted pine nuts

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Instructions

Caramelize Leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large saute pan over medium heat. Add sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook until golden and caramelized, about 20 minutes, stirring occasionally. If the pan gets too dry, add 1-2 tablespoons of water.
Deglaze with Sherry: Add sherry wine to the pan with the caramelized leeks and cook until the wine has reduced. Remove leeks from the pan and set aside.
Brown Mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread oyster mushrooms in an even layer with space in between. Let them brown undisturbed for about 4 minutes, then flip to brown the other side. Season with salt and pepper.
Add Garlic and Sage: Add minced garlic and sage leaves to the mushrooms and sauté for 1 minute until fragrant.
Combine Sauce Ingredients: Add the caramelized leeks back into the pan along with heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a simmer and cook until thickened, about 2-3 minutes. Season the sauce with salt and pepper to taste.
Cook Pasta: Meanwhile, cook the fettuccine in boiling salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
Toss Pasta with Sauce: Add cooked fettuccine, reserved pasta water, grated Gruyere cheese, and black pepper to the sauce. Toss well to coat and simmer for 2 minutes, allowing the cheese to melt and the sauce to thicken. Adjust seasoning with salt and pepper if needed.
Serve: Divide the pasta among 4 bowls and garnish each with toasted pine nuts. Serve immediately for best flavor and texture.

Notes

Oyster mushrooms can be substituted with cremini, button, chanterelle, or a mixture of mushrooms for variation.
If preparing in advance, cook the sauce as per steps 1-5 and reheat when ready to combine with pasta.
Use freshly grated Gruyere for best melting quality and flavor.
To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 80 mg