Leek Mushroom Gruyere (Print Version)
# 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:
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.
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.
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.
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.
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.
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.
07 -
Scoop the pasta into four bowls and sprinkle toasted pine nuts on top. Dig in right away while it's hot.
# Notes:
01 -
Feel free to swap out oyster mushrooms for other types like button, cremini, mixed, or chanterelle.
02 -
Make the sauce early by doing steps 1-4, then reheat it when you're ready to add the pasta.