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Caramelized Leek and Mushroom Gruyère Pasta Recipe

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3.9 from 46 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a rich and comforting dish featuring sweet caramelized leeks, tender sautéed oyster mushrooms, and a creamy Gruyere cheese sauce enhanced with sherry wine, balsamic vinegar, and lemon zest. Tossed with al dente fettuccine and topped with toasted pine nuts, this elegant pasta offers a perfect balance of savory and sweet flavors, ideal for a cozy dinner.

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 Dairy

  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 1/3 cup sherry wine
  • 3/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1/2 cup grated Gruyere cheese

Pantry Items and Spices

  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon black pepper (plus more to taste)
  • 1 lb fettuccine pasta
  • 1 cup reserved pasta water
  • 1/4 cup toasted pine nuts

Instructions

  1. Caramelize the leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks, and season with 1/2 teaspoon salt and 1/2 teaspoon granulated sugar. Cook, stirring occasionally, until the leeks are golden and caramelized, about 20 minutes. If the pan dries out, add 1 to 2 tablespoons of water to prevent burning.
  2. Deglaze with sherry: Pour in the 1/3 cup sherry wine and cook until the liquid has reduced and mostly evaporated. Remove the caramelized leeks from the pan and set aside.
  3. Sauté the mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms out in an even layer with space between each piece and cook without stirring for about 4 minutes, allowing them to brown. Flip the mushrooms and continue to brown on the other side. Season with salt and black pepper to taste.
  4. Add garlic and sage: Add the minced garlic and sage leaves to the mushrooms and sauté for 1 minute until fragrant. Return the caramelized leeks to the pan, then stir in the heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 2 to 3 minutes. Season with additional salt and pepper to taste.
  5. Cook the pasta: Meanwhile, cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
  6. Combine pasta and sauce: Add the cooked fettuccine, reserved pasta water, grated Gruyere cheese, and black pepper into the pan with the sauce. Toss thoroughly to coat the pasta evenly. Simmer for 2 minutes or until the cheese melts and the sauce clings well to the noodles. Adjust seasoning with salt and pepper if needed.
  7. Serve and garnish: Portion the pasta into 4 bowls and garnish each serving with toasted pine nuts for added texture and flavor. Serve immediately to enjoy the creamy, savory pasta at its best.

Notes

  • When caramelizing leeks, keeping the pan moist prevents burning; add water as needed.
  • Oyster mushrooms work well for their delicate texture and flavor, but other mushrooms like cremini or shiitake can be substituted.
  • Reserving pasta water is key to adjusting sauce consistency and helping the sauce cling to the pasta.
  • Gruyere cheese provides a creamy, nutty flavor; other melting cheeses like fontina or aged white cheddar can be alternatives.
  • To toast pine nuts, dry roast them in a small pan over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
  • For a vegetarian version, ensure the cheese used is free from animal rennet.

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