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Creamy Leek Mushroom

Featured in: Wholesome Vegetarian Recipes for Every Meal

This creamy fettuccine blends caramelized leeks and golden mushrooms in a smooth gruyere sauce. Finished with nutty pine nuts, it's a comforting and classy veggie dinner.
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Updated on Mon, 12 May 2025 15:07:37 GMT
Fettuccine pasta with golden mushrooms, grated cheese, and leeks in a frying pan. Pin it
Fettuccine pasta with golden mushrooms, grated cheese, and leeks in a frying pan. | cookingkitchn.com

This Caramelized Leek and Mushroom Gruyere Pasta will blow you away with its big flavors from just a handful of basic ingredients. The sweet, slow-cooked leeks mix with earthy mushrooms and rich Gruyere cheese for a cozy veggie meal that works any night of the week while showing off lovely springtime tastes.

What Makes This Meal Special

The pasta brings together sweet, rich and savory notes in one delicious bowl. Slow-cooked leeks turn wonderfully sweet, while mushrooms add that deep woodsy taste, and Gruyere cheese wraps everything up with its creamy, nutty goodness. It's fancy enough for special nights but simple enough for regular dinners - it feels luxurious but isn't complicated.

What You'll Need for Your Pasta

  • Pasta: 1 pound pappardelle or fettuccine.
  • Leeks: 3 large ones, washed and cut thin (just white and light green parts).
  • Mushrooms: 1 pound of various types, sliced up.
  • Butter: 4 tablespoons to cook your veggies.
  • Olive Oil: 2 tablespoons for cooking.
  • Gruyere Cheese: 2 cups freshly shredded.
  • Heavy Cream: 1 cup.
  • White Wine: 1/2 cup to scrape up tasty bits.
  • Fresh Thyme: 2 teaspoons, finely chopped.
  • Salt and Pepper: Add to your liking.
  • Fresh Parsley: Chopped up for topping.

Cooking Your Leek Mushroom Dish

Finish the Dish
Mix in the grated Gruyere until it's all melty and smooth. Sprinkle with fresh parsley and more cheese if you want.
Cook Pasta and Combine
Boil pasta in salty water until just tender. Save a cup of the pasta water before you drain it. Mix the pasta with your sauce, adding some pasta water if it needs to be looser.
Deglaze and Create Sauce
Add the white wine and scrape the yummy browned bits from the pan. After the wine cooks down, pour in the heavy cream and let it bubble until it gets a bit thicker.
Cook the Mushrooms
Toss mushrooms in with your caramelized leeks. Cook them until they're golden and all the liquid has vanished, about 8-10 minutes. Add thyme, salt, and pepper.
Prepare the Leeks
Heat butter with olive oil in a big pan over medium heat. Throw in your sliced leeks and cook them slowly for 20-25 minutes, stirring now and then until they're golden and sweet.
A close-up of a bowl of creamy fettuccine pasta topped with sautéed mushrooms and grated cheese. Pin it
A close-up of a bowl of creamy fettuccine pasta topped with sautéed mushrooms and grated cheese. | cookingkitchn.com

Keeping It Fresh

You can make the sauce a day ahead and warm it up gently before mixing with fresh pasta. Leftovers will stay good in a sealed container in your fridge for up to 3 days. When reheating, add a little heavy cream to bring back that nice creamy texture.

Frequently Asked Questions

→ What mushrooms will work best?
Oyster mushrooms are great, but feel free to try cremini, button, chanterelle, or mix a few kinds for variety. Each adds something unique.
→ How can I prep this early?
You can make the sauce beforehand (up to step 4) and reheat it when ready to toss with fresh pasta. Handy for meal prep or guests.
→ Why save pasta water?
The starchy water helps make the sauce smooth and stick to the pasta. Use it to adjust the sauce’s thickness as needed.
→ Can gruyere be swapped?
Yes! Fontina, mild white cheddar, or raclette would work too. You’ll get a different flavor, but it’ll still be creamy and tasty.
→ Why bother caramelizing leeks?
Caramelized leeks bring out their sweetness and balance savory flavors. The little bit of sugar helps make them golden faster.

Leek Mushroom Gruyere

Fettuccine coated in buttery mushrooms, caramelized leeks, and a rich gruyere sauce. Sprinkled with crunchy pine nuts for flair.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Sophia

Category: Vegetarian Picks

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4 bowls)

Dietary: Vegetarian

Ingredients

01 3 medium leeks with tops discarded, halved, and sliced thin.
02 2 tablespoons of olive oil.
03 3 tablespoons butter, split into portions.
04 ⅓ cup of sherry wine.
05 ½ teaspoon of granulated sugar.
06 ½ teaspoon of salt.
07 4 minced garlic cloves.
08 1 tablespoon of balsamic vinegar.
09 1 teaspoon of lemon zest.
10 2 sage leaves.
11 ¾ cup heavy cream.
12 8 ounces of oyster mushrooms.
13 ¼ cup pine nuts, toasted.
14 1 teaspoon black pepper.
15 ½ cup gruyere cheese, grated.
16 1 lb fettuccine pasta.
17 1 cup pasta water saved before draining.

Instructions

Step 01

Pour olive oil and 2 tablespoons of butter into a big saute pan and warm it over medium heat. Mix in the thin-cut leeks, then add granulated sugar and salt. Stir it all up every now and then while the leeks cook until golden and caramel-y, around 20 minutes. If the pan dries out, splash in 1-2 tablespoons of water.

Step 02

Add the sherry to the pan and gently simmer until just a bit of liquid remains. Take the leeks out and leave them aside for now.

Step 03

Toss another tablespoon of butter into that same pan. Spread the mushrooms in a single, spacious layer so they don’t crowd. Let them sit untouched until they brown, about 4 minutes. Flip them over and brown the other side. Sprinkle in some salt and pepper.

Step 04

Add garlic and sage to the pan. Cook for about a minute before mixing in the previously cooked leeks, heavy cream, balsamic vinegar, and lemon zest. Stir everything well while letting it simmer until it thickens after 2-3 minutes. Adjust seasoning with more salt and pepper.

Step 05

While the sauce comes together, boil fettuccine until just cooked but still nicely firm. Scoop out 1 cup of the starchy water before draining.

Step 06

Toss the fettuccine and reserved pasta water into the sauce. Stir in grated gruyere and some black pepper. Let it cook for a couple of minutes so the cheese melts and everything becomes creamy. Taste and adjust salt or pepper if needed.

Step 07

Scoop the pasta into four bowls and sprinkle toasted pine nuts on top. Dig in right away while it's hot.

Notes

  1. Feel free to swap out oyster mushrooms for other types like button, cremini, mixed, or chanterelle.
  2. Make the sauce early by doing steps 1-4, then reheat it when you're ready to add the pasta.

Tools You'll Need

  • A big saute pan.
  • A pot for pasta.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Includes tree nuts like pine nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~