Description
Hearty Caramelized Leek and Mushroom Gruyere Pasta celebrates earthy flavors from French countryside kitchens. Creamy gruyere melts into caramelized vegetables, creating a luxurious comfort dish you’ll want to savor slowly.
Ingredients
Scale
Caramelized Leek and Mushroom Gruyere Pasta
Main Ingredients:
- 1 lb fettuccine
- 8 ounces (226 grams) oyster mushrooms
- 3 medium leeks (tops removed, cut in half and thinly sliced)
- 1/2 cup grated gruyere
Aromatics and Seasonings:
- 4 garlic cloves (minced)
- 2 sage leaves
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon granulated sugar
- 1 teaspoon lemon zest
Liquids and Fats:
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/3 cup sherry wine
- 3/4 cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 cup reserved pasta water
- 1/4 cup toasted pine nuts
Instructions
- Warm olive oil and butter in a spacious skillet over medium heat. Introduce sliced leeks, seasoning with salt and sugar. Gently caramelize for approximately 20 minutes, periodically stirring and adding water if the pan becomes dry.
- Deglaze the pan with sherry, allowing the liquid to reduce. Transfer caramelized leeks to a separate plate.
- In the same skillet, melt additional butter. Arrange mushrooms in a single layer, ensuring ample spacing. Sear until rich brown, around 4 minutes per side. Season with salt and pepper.
- Introduce minced garlic and sage, sautéing briefly. Reincorporate leeks, then pour in heavy cream, balsamic vinegar, and lemon zest. Simmer until the sauce thickens, roughly 2-3 minutes. Adjust seasoning with salt and pepper.
- Simultaneously, cook fettuccine to al dente. Preserve one cup of pasta water before draining.
- Combine pasta, reserved water, gruyere, and black pepper into the sauce. Toss thoroughly, allowing cheese to melt and coat pasta evenly. Simmer for 2 minutes and perform final seasoning.
- Distribute pasta among serving dishes. Sprinkle toasted pine nuts on top and serve immediately.
- While oyster mushrooms work excellently, alternatives like cremini, button, chanterelle, or mixed varieties are equally delightful.
- For advance preparation, complete sauce through step 4. Reheat when ready to combine with freshly cooked pasta.
Notes
- Caramelize leeks slowly to develop deep, rich sweetness by maintaining medium heat and stirring occasionally.
- Create mushroom browning perfection by avoiding overcrowding the pan, which allows proper caramelization and prevents steaming.
- Use reserved pasta water strategically to help emulsify the sauce and achieve silky, clingy texture that coats noodles beautifully.
- Try mushroom varieties for different flavor profiles, ensuring each type provides unique earthy undertones to the dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 660 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.2 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 65 mg