Description
A rich and comforting Caramelized Leek and Mushroom Gruyere Pasta featuring golden caramelized leeks, sautéed oyster mushrooms, and a creamy gruyere sauce with hints of sherry, sage, and balsamic vinegar. Served over fettuccine and topped with toasted pine nuts for a delightful texture contrast.
Ingredients
Scale
Sauce and Vegetables
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 3 medium leeks, tops removed, cut in half and thinly sliced
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ⅓ cup sherry wine
- 8 ounces oyster mushrooms
- 4 garlic cloves, minced
- 2 sage leaves
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- Salt, to taste
Pasta and Garnish
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated gruyere cheese
- 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 sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook for about 20 minutes, stirring occasionally, until the leeks are golden and caramelized. Add 1-2 tablespoons of water if the pan becomes too dry.
- Reduce the Sherry: Pour in the ⅓ cup sherry wine to the pan and cook until the wine has reduced. Remove the leeks from the pan and set aside.
- Sauté the Mushrooms: In the same pan, melt the remaining 1 tablespoon butter. Spread the oyster mushrooms in an even layer, leaving space between them. Let them brown without stirring for about 4 minutes, then flip to brown the other side. Season with salt and pepper.
- Add Garlic and Sage: Add the minced garlic and sage leaves to the mushrooms and sauté for 1 minute until fragrant.
- Make the Cream Sauce: Return the caramelized leeks to the pan, then add ¾ cup heavy cream, 1 tablespoon balsamic vinegar, and 1 teaspoon lemon zest. Bring to a simmer and cook for 2-3 minutes until the sauce thickens. Adjust seasoning with salt and pepper.
- Cook the 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 the cooked pasta, reserved pasta water, grated gruyere, and 1 teaspoon black pepper to the sauce. Toss everything together and simmer for 2 minutes until the cheese melts and the pasta is well coated. Taste and adjust seasoning as needed.
- Serve: Divide the pasta into 4 bowls and garnish each serving with toasted pine nuts. Serve immediately for best flavor and texture.
Notes
- Oyster mushrooms can be substituted with cremini, button, chanterelle, or a mix of your favorite mushrooms.
- If preparing ahead, make the sauce following steps 1-4 and reheat it gently before tossing with freshly cooked pasta.
- Use good quality gruyere for optimum flavor and meltability.
- Reserve the pasta water to adjust the sauce consistency for a creamy coating.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
