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Caramelized Leek and Mushroom Gruyère Pasta Recipe

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3.8 from 33 reviews

This Caramelized Leek and Mushroom Gruyere Pasta is a luxurious and comforting dish featuring tender fettuccine tossed in a creamy sauce enriched with caramelized leeks, perfectly browned oyster mushrooms, sherry wine, and nutty gruyere cheese. Finished with fresh sage, balsamic vinegar, lemon zest, and toasted pine nuts, this recipe delivers a balanced and aromatic flavor profile ideal for an elegant weeknight dinner or special occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings

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

Dairy and Fats

  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • ¾ cup heavy cream
  • ½ cup grated gruyere cheese

Pantry and Others

  • ½ teaspoon salt, plus more for seasoning
  • ½ teaspoon granulated sugar
  • ⅓ cup sherry wine
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon black pepper
  • 1 lb fettuccine pasta
  • 1 cup reserved pasta water
  • ¼ cup toasted pine nuts

Instructions

  1. Caramelize the Leeks: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat. Add the thinly sliced leeks, seasoning with ½ teaspoon salt and ½ teaspoon sugar. Cook, stirring occasionally, until the leeks are golden and caramelized, approximately 20 minutes. If the pan becomes dry, add 1-2 tablespoons of water to prevent burning.
  2. Deglaze with Sherry Wine: Pour in the ⅓ cup sherry wine to the caramelized leeks and cook until the wine has reduced and mostly evaporated. Remove the leek mixture from the pan and set aside for later use.
  3. Brown the Mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms out in an even layer with sufficient space between them. Let the mushrooms sit without stirring for about 4 minutes to achieve a brown sear, then flip and brown the other side. Season the mushrooms with salt and freshly ground black pepper.
  4. Sauté Garlic and Sage: Add the minced garlic and sage leaves to the mushrooms and sauté for about 1 minute until fragrant.
  5. Create the Sauce: Return the caramelized leeks to the pan. Add ¾ cup heavy cream, 1 tablespoon balsamic vinegar, and 1 teaspoon lemon zest. Bring the mixture to a simmer and cook until the sauce thickens, around 2-3 minutes. Season the sauce with salt and pepper to taste.
  6. Cook the Pasta: Meanwhile, cook 1 pound of fettuccine in salted boiling water until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
  7. Toss Pasta in Sauce: Add the cooked fettuccine, reserved pasta water, grated gruyere cheese, and 1 teaspoon black pepper to the sauce. Toss well to coat the pasta evenly. Simmer for 2 minutes until the cheese melts and the sauce clings to the pasta. Adjust seasoning with salt and pepper as needed.
  8. Garnish and Serve: Divide the pasta among 4 bowls and garnish each portion with ¼ cup toasted pine nuts for added crunch and nutty flavor. Serve immediately to enjoy the dish at its best.

Notes

  • Oyster mushrooms can be substituted with other varieties such as cremini, button, chanterelle, or a mix of mushrooms depending on availability and preference.
  • To prepare ahead, complete the sauce portion (steps 1 through 4) and refrigerate. Reheat the sauce gently before tossing with freshly cooked pasta.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Vegetarian

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