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Caramelized Leek and Mushroom Gruyère Pasta Recipe

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★★★★★

4.7 from 147 reviews

A rich and comforting Caramelized Leek and Mushroom Gruyere Pasta featuring tender fettuccine coated in a creamy, savory sauce made from caramelized leeks, browned oyster mushrooms, sherry wine, and melted Gruyere cheese, finished with a touch of balsamic vinegar, lemon zest, and toasted pine nuts for added texture and flavor.

Ingredients

Scale

Vegetables & Aromatics

  • 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 & Dairy

  • 2 tablespoons olive oil
  • 3 tablespoons butter, divided
  • ⅓ cup sherry wine
  • ¾ cup heavy cream
  • 1 tablespoon balsamic vinegar
  • ½ cup grated Gruyere cheese

Pantry & Spices

  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • 1 teaspoon black pepper
  • 1 pound fettuccine pasta
  • ¼ cup toasted pine nuts
  • 1 cup reserved pasta water

Instructions

  1. 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, seasoning with ½ teaspoon salt and ½ teaspoon granulated sugar. Cook the leeks until they become golden and caramelized, about 20 minutes, stirring occasionally. If the pan becomes too dry, add 1-2 tablespoons of water to prevent burning.
  2. Deglaze with Sherry: Pour in the sherry wine and continue cooking until the liquid reduces significantly. Remove the caramelized leeks from the pan and set aside for later use.
  3. Brown the Mushrooms: In the same pan, melt the remaining tablespoon of butter. Spread the oyster mushrooms in a single layer with space between them, allowing them to brown without crowding for about 4 minutes. Flip and brown the other side, then season with salt and pepper.
  4. Sauté Garlic and Sage: Add the minced garlic and sage leaves to the pan, sautéing for 1 minute until fragrant. Return the caramelized leeks to the pan, then stir in the heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a gentle simmer and cook until the sauce thickens, about 2-3 minutes. Season with additional salt and pepper to taste.
  5. Cook the Pasta: While the sauce simmers, cook the fettuccine in salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
  6. Combine Pasta and Sauce: Add the cooked fettuccine, reserved pasta water, grated Gruyere cheese, and black pepper to the sauce. Toss everything together and simmer for 2 minutes until the cheese melts and the pasta is thoroughly coated. Adjust seasoning with salt and pepper as needed.
  7. Serve: Divide the pasta into 4 bowls and garnish each serving with toasted pine nuts. Serve immediately for best flavor and texture.

Notes

  • While oyster mushrooms are used in this recipe, you can substitute them with cremini, button, chanterelle mushrooms, or any other favorite variety.
  • If preparing the dish ahead, complete steps 1-4 to make the sauce, then reheat before tossing with freshly cooked pasta.

Keywords: Caramelized Leek Pasta, Mushroom Pasta, Gruyere Pasta, Creamy Pasta, Vegetarian Pasta, Fettuccine Recipe

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