Description
Succulent caramelized leek and mushroom gruyere pasta elevates comfort dining with rich, earthy flavors. Creamy gruyere melds perfectly with sweet leeks and umami-packed mushrooms, promising a luxurious culinary experience you won’t soon forget.
Ingredients
Scale
Main Ingredients:
- 3 medium leeks (tops removed, halved, and thinly sliced)
- 8 ounces (226 grams) oyster mushrooms
- 3/4 cup (180 milliliters) heavy cream
- 2 tablespoons butter
- 1 tablespoon butter
Aromatics and Seasonings:
- 4 cloves garlic, minced
- 2 sage leaves
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon lemon zest
Liquids and Finishing Ingredients:
- 2 tablespoons olive oil
- 1/3 cup (80 milliliters) sherry wine
- 1 tablespoon balsamic vinegar
Instructions
- Carefully slice leeks into thin half-moons, ensuring even cuts for consistent caramelization.
- Melt olive oil and butter in a large skillet over medium heat, creating a golden cooking base for the leeks.
- Add leeks with salt and sugar, stirring gently to distribute seasonings evenly throughout the mixture.
- Allow leeks to slowly transform, cooking for approximately 20 minutes while occasionally rotating to prevent scorching.
- Introduce small amounts of water if the pan becomes too dry, maintaining moisture and preventing burning.
- Deglaze the pan with sherry wine, allowing the liquid to reduce and concentrate flavors intensely.
- Transfer caramelized leeks to a separate dish, keeping them warm and ready for later incorporation.
- Using the same skillet, melt additional butter to create a perfect foundation for mushroom sautéing.
- Arrange mushrooms in a single layer, ensuring space between each piece to achieve perfect browning.
- Cook mushrooms undisturbed for 4 minutes, allowing a rich golden crust to develop before flipping.
- Season mushrooms with salt and pepper, enhancing their natural earthy flavors.
- Introduce minced garlic and sage leaves, creating an aromatic base for the sauce.
- Reunite caramelized leeks with the mushroom mixture in the skillet.
- Pour in heavy cream, balsamic vinegar, and lemon zest, creating a luxurious and complex sauce.
- Simmer the sauce until it thickens, developing deeper flavors and a velvety consistency.
- Simultaneously cook fettuccine in generously salted boiling water until perfectly al dente.
- Preserve a cup of starchy pasta water before draining, which will help create a silky sauce.
- Combine pasta with the creamy sauce, adding reserved pasta water and Gruyere cheese.
- Gently toss the ingredients, allowing the cheese to melt and coat each pasta strand thoroughly.
- Sprinkle with freshly ground black pepper and adjust seasoning to taste.
- Plate the pasta in elegant portions, distributing the creamy mixture evenly.
- Garnish with toasted pine nuts, adding a delightful crunch and nutty dimension.
- Serve immediately, ensuring the dish maintains its optimal temperature and texture.
Notes
- Toast pine nuts beforehand to enhance their nutty flavor and prevent burning during final garnishing.
- Use sweet onions or shallots as a budget-friendly substitute for leeks if unavailable.
- Choose cremini or shiitake mushrooms for deeper, more robust umami flavor profiles.
- For gluten-free version, replace fettuccine with zucchini noodles or gluten-free pasta alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg