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Caramelized Leek and Mushroom Gruyère Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 7 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Caramelized Leek and Mushroom Gruyere Pasta is a creamy, flavorful dish featuring caramelized leeks, browned oyster mushrooms, and melted Gruyère cheese tossed with fettuccine. Enhanced with sage, garlic, and a touch of balsamic and apple cider vinegars, this recipe balances rich and fresh flavors for a comforting meal perfect for a weeknight dinner or special occasion.

Ingredients

Sauté Base

  • 2 tablespoons olive oil
  • 3 tablespoons butter (divided)
  • 3 medium leeks (tops removed, cut in half and thinly sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/3 cup low-sodium vegetable broth
  • 1 teaspoon apple cider vinegar

Mushrooms and Aromatics

  • 8 ounces oyster mushrooms
  • 4 garlic cloves (minced)
  • 2 sage leaves

Sauce and Pasta

  • 3/4 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon zest
  • 1 lb fettuccine
  • 1 cup reserved pasta water
  • 1/2 cup grated Gruyère cheese
  • 1 teaspoon black pepper

Garnish

  • 1/4 cup toasted pine nuts

Instructions

  1. Caramelize the Leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks, then season with 1/2 teaspoon salt and 1/2 teaspoon sugar. Cook slowly, stirring occasionally, until the leeks turn golden and caramelized, about 20 minutes. If the pan becomes dry, add 1 to 2 tablespoons of water to prevent burning.
  2. Deglaze and Finish Leeks: Pour in the vegetable broth and apple cider vinegar. Continue cooking until the liquid reduces and the leeks appear glossy and tender. Remove the leeks from the pan and set them aside.
  3. Brown the Mushrooms: In the same pan, melt the remaining 1 tablespoon butter. Arrange the oyster mushrooms in an even layer with space between them to allow proper browning. Let them cook undisturbed for about 4 minutes until browned on one side, then flip to brown the other side. Season with salt and black pepper.
  4. Sauté Garlic and Sage: Add the minced garlic and sage leaves to the pan with the mushrooms. Sauté for 1 minute until fragrant.
  5. Prepare the Sauce: Return the caramelized leeks to the pan. Stir in heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a simmer and cook for 2 to 3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
  6. Cook the Pasta: Meanwhile, cook the fettuccine in salted boiling water until al dente. Reserve 1 cup of pasta cooking water before draining.
  7. Combine Pasta and Sauce: Add the cooked fettuccine, reserved pasta water, grated Gruyère cheese, and black pepper to the sauce. Toss everything together and simmer for 2 minutes until the cheese melts and the pasta is well coated. Adjust seasoning as needed.
  8. Serve: Divide the pasta into 4 bowls and garnish each serving with toasted pine nuts. Serve immediately for best flavor and texture.

Notes

  • Be patient while caramelizing the leeks to develop their natural sweetness and depth of flavor.
  • Reserve pasta water to help loosen the sauce and help it adhere to the pasta.
  • To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
  • Gruyère cheese can be substituted with other semi-hard cheeses with good melting qualities if needed.
  • For a vegetarian option, ensure vegetable broth is used (already specified).

Find it online: https://dishrise.com/caramelized-leek-and-mushroom-gruyere-pasta-recipe/