Description
This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting Italian-inspired main course that features tender caramelized leeks, earthy oyster mushrooms, and a luscious Gruyere cheese cream sauce. The addition of sherry wine enhances the depth of flavor, while toasted pine nuts add a delightful crunch. Perfectly cooked fettuccine is tossed in the creamy sauce to create a satisfying vegetarian dish that is elegant yet easy to prepare.
Ingredients
Leeks and Mushrooms
- 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
Sauce and Pasta
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
- 1 lb fettuccine
- 1 cup reserved pasta water
- ½ cup grated Gruyere cheese
- 1 teaspoon black pepper
- Salt, to taste
Garnish
- ¼ cup toasted pine nuts
Instructions
- Caramelize the Leeks: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add the sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook the leeks until they turn golden and caramelized, about 20 minutes, stirring occasionally. If the pan dries out, add 1-2 tablespoons of water to prevent burning. Once caramelized, add the sherry wine and cook until the wine has mostly reduced. Remove the leeks from the pan and set aside.
- Brown the Mushrooms: In the same pan, melt the remaining tablespoon of butter. Spread the oyster mushrooms in an even layer with space between each piece. Let them cook undisturbed over medium heat until golden brown on one side, about 4 minutes. Flip the mushrooms and brown on the other side. Season with salt and black pepper.
- Sauté Garlic and Sage, and Prepare the Sauce: Add the minced garlic and sage leaves to the mushrooms and sauté for about 1 minute until fragrant. Return the caramelized leeks to the pan and pour in the heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until the sauce thickens. Adjust seasoning with salt and pepper to taste.
- Cook the Pasta: While the sauce simmers, cook the fettuccine in salted boiling water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Add the cooked fettuccine, reserved pasta water, grated Gruyere cheese, and black pepper to the sauce. Toss everything together over medium heat and let it simmer for about 2 minutes until the cheese melts and the pasta is well coated. Taste and adjust final seasoning with salt and pepper as needed.
- Serve: Divide the pasta into 4 bowls and garnish each portion with toasted pine nuts. Serve immediately while hot for the best flavor and texture.
Notes
- If sherry wine is unavailable, dry white wine or vegetable broth can be used as a substitute.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, stirring frequently to avoid burning.
- Make sure to reserve pasta water before draining as it helps to achieve the perfect saucy consistency.
- This dish can be made gluten-free by using gluten-free pasta.
- Gruyere cheese adds a nutty creamy flavor, but Parmesan can be used as an alternative if preferred.
- For a vegan version, substitute butter with plant-based margarine, cream with coconut or cashew cream, and omit cheese or use vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
