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Caramelized Leek and Mushroom Gruyère Pasta Recipe

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4.2 from 234 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish combining tender fettuccine with savory caramelized leeks, flavorful oyster mushrooms, and creamy Gruyere cheese. The touch of sherry wine and balsamic vinegar add complexity and depth, while toasted pine nuts provide a delightful crunch. Perfect for an elegant weeknight dinner or a special occasion.

Ingredients

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 Seasonings

  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • ⅓ cup sherry wine
  • ¾ cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon black pepper

Other Ingredients

  • 1 lb fettuccine
  • 1 cup reserved pasta water
  • ½ cup grated Gruyere cheese
  • ¼ cup toasted pine nuts

Instructions

  1. Prepare the leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the sliced leeks, salt, and granulated sugar, then cook gently, stirring occasionally, until the leeks become soft and caramelized, about 12-15 minutes.
  2. Deglaze with sherry wine: Pour in the ⅓ cup sherry wine to deglaze the skillet, scraping up any browned bits. Let the wine reduce by half to concentrate its flavor, around 3-4 minutes.
  3. Cook mushrooms and aromatics: Add the oyster mushrooms, minced garlic, and sage leaves to the pan. Sauté until mushrooms are tender and golden, about 5-7 minutes.
  4. Add cream and vinegar: Stir in 1 tablespoon butter, heavy cream, and balsamic vinegar. Allow the sauce to simmer gently for 5 minutes until it thickens slightly. Remove the sage leaves.
  5. Cook pasta: Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  6. Toss pasta with sauce: Add the cooked fettuccine to the skillet with the sauce. Gradually add reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
  7. Finish with cheese and seasoning: Stir in grated Gruyere cheese and black pepper. Toss everything until the cheese melts and the pasta is well coated. Adjust seasoning with more salt or pepper if desired.
  8. Serve with pine nuts: Plate the pasta and garnish with ¼ cup toasted pine nuts for added texture and flavor. Enjoy warm.

Notes

  • Be sure to remove the dark green tough tops of the leeks to avoid bitterness.
  • Use oyster mushrooms or other meaty mushrooms like cremini or shiitake for best flavor.
  • Reserve pasta water is crucial to help create a silky sauce that clings to the noodles.
  • Gruyere can be substituted with Parmesan if unavailable, but Gruyere gives a richer, nuttier flavor.
  • To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.

Find it online: https://familydinnercooking.com/caramelized-leek-and-mushroom-gruyere-pasta-recipe/