Ingredients
Vegetables and Herbs
- 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
Dry Ingredients and Seasoning
- 1/2 teaspoon salt (plus additional for seasoning)
- 1/2 teaspoon granulated sugar
- 1 teaspoon black pepper (plus additional for seasoning)
- 1 pound fettuccine
- 1/4 cup toasted pine nuts
Other
- 1 cup reserved pasta water
Instructions
- 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 and season with 1/2 teaspoon salt and 1/2 teaspoon sugar. Cook slowly, stirring occasionally, until the leeks are golden and caramelized, about 20 minutes. If the pan becomes too dry, add 1-2 tablespoons of water to prevent burning and help soften the leeks.
- Reduce the Sherry: Pour in the sherry wine and continue cooking until the liquid has mostly evaporated and flavors have concentrated. Remove the caramelized leeks from the pan and set them aside to keep warm.
- Brown the Mushrooms: In the same pan, melt the remaining 1 tablespoon of butter. Spread the oyster mushrooms in an even layer, ensuring they have space between them for proper browning. Let them cook undisturbed until deeply browned on one side, about 4 minutes, then flip to brown the other side. Season them with salt and pepper to taste.
- Sauté Garlic and Sage: Add the minced garlic and sage leaves to the browned mushrooms, stirring for 1 minute until fragrant. Then add back the caramelized leeks along with 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. Taste and adjust salt and pepper as needed.
- Cook the Fettuccine: While the sauce simmers, cook the fettuccine in a large pot of salted boiling water until al dente following package instructions. Before draining, reserve 1 cup of the pasta cooking water.
- Combine Pasta and Sauce: Add the drained fettuccine to the sauce along with the reserved pasta water, Gruyere cheese, and black pepper. Toss everything together over low heat to allow the cheese to melt and the pasta to become fully coated in the creamy sauce, simmering gently for about 2 minutes. Adjust seasoning with salt and pepper as desired.
- Serve: Divide the creamy caramelized leek and mushroom fettuccine into 4 bowls. Garnish each serving with toasted pine nuts for a delightful crunch. Serve immediately to enjoy at its best.
Notes
- Use the white and light green parts of the leeks for best texture and flavor.
- If you prefer a vegetarian option, substitute sherry wine with vegetable broth.
- To toast pine nuts, cook them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, shaking frequently to prevent burning.
- Reserved pasta water helps to thin the sauce if it becomes too thick and helps the cheese adhere better to the pasta.
- Gruyere cheese can be substituted with Swiss cheese for a similar flavor profile.
- Keep the heat moderate when caramelizing leeks to avoid burning and to develop sweetness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
