Description
A rich and flavorful pasta dish featuring caramelized leeks and sautéed oyster mushrooms in a creamy Gruyere cheese sauce, finished with toasted pine nuts for a delightful crunch.
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 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
Pasta and Cheese
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated gruyere
Garnish
- ¼ cup toasted pine nuts
Instructions
- Caramelize leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add sliced leeks, season with ½ teaspoon salt and ½ teaspoon sugar, and cook until golden and caramelized, about 20 minutes, stirring occasionally. Add 1-2 tablespoons of water if the pan becomes too dry.
- Deglaze with sherry: Add sherry wine to the pan and cook until the liquid has reduced. Remove caramelized leeks from the pan and set aside.
- Sauté mushrooms: Melt the remaining 1 tablespoon of butter in the same pan. Spread oyster mushrooms in an even layer and cook without moving for about 4 minutes until browned. Flip mushrooms and brown the other side. Season with salt and pepper.
- Add aromatics and simmer sauce: Add minced garlic and sage to the mushrooms, sauté for 1 minute. Return the caramelized leeks to the pan, then add heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
- Cook pasta: Meanwhile, cook fettuccine in boiling salted water until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Combine pasta and sauce: Add fettuccine, reserved pasta water, grated Gruyere, and black pepper to the sauce. Toss to coat and simmer for 2 minutes until the cheese melts and pasta is well coated. Adjust seasoning with salt and pepper.
- Serve: Divide pasta into 4 bowls and garnish with toasted pine nuts. Serve immediately for best flavor and texture.
Notes
- Oyster mushrooms can be substituted with cremini, button, chanterelle, or a mixed variety of mushrooms.
- To prepare ahead, make the sauce through step 4, then reheat when ready to toss with pasta.
- If the sauce becomes too thick when reheated, add extra pasta water to loosen it.
- For a vegetarian option, ensure sherry wine is used and no meat-based broths are added.
- Use freshly grated Gruyere for better melting and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-five g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
