Caramelized Leek Mushroom Gruyere Pasta (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
3 tablespoons butter divided.
03 -
3 medium leeks tops removed, cut in half and thinly sliced.
04 -
½ teaspoon salt.
05 -
½ teaspoon granulated sugar.
06 -
⅓ cup sherry wine.
07 -
8 ounces oyster mushrooms.
08 -
4 garlic cloves minced.
09 -
2 sage leaves.
10 -
¾ cup heavy cream.
11 -
1 tablespoon balsamic vinegar.
12 -
1 teaspoon lemon zest.
13 -
1 lb fettuccine.
14 -
1 cup reserved pasta water.
15 -
½ cup grated gruyere.
16 -
1 teaspoon black pepper.
17 -
¼ cup toasted pine nuts.
# Instructions:
01 -
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large saute pan over medium heat. Add sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook until golden and caramelized, about 20 minutes, stirring occasionally. If the pan gets too dry, add 1-2 tablespoons of water.
02 -
Add sherry and continue to cook until the wine has reduced. Remove leeks from the pan and set them aside.
03 -
In the same pan, melt another tablespoon of butter. Spread mushrooms in an even layer, giving them plenty of space in between. Let them sit until browned, about 4 minutes. Flip and continue to brown on the other side. Season with salt and pepper.
04 -
Add minced garlic and sage and saute for 1 minute. Add back leeks along with ¾ cup heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and continue to cook until thickened, about 2-3 minutes. Season the sauce with salt and pepper.
05 -
Meanwhile, cook fettuccine until al dente. Reserve 1 cup of the cooking pasta water.
06 -
Add fettuccine, 1 cup reserved pasta water, gruyere, and black pepper to the sauce, tossing to coat. Simmer for 2 minutes or until cheese is melted and the pasta is well coated. Give a final seasoning with salt and pepper.
07 -
Portion pasta into 4 bowls and garnish with toasted pine nuts. Serve immediately.
# Notes:
01 -
Can substitute oyster mushrooms with cremini, button, chanterelle, or mixed mushrooms.
02 -
Sauce can be made ahead following steps 1-4 and reheated when ready to combine with pasta.