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
- 3 tablespoons butter (divided)
- 2 tablespoons olive oil
- 1/3 cup sherry wine
- 3/4 cup heavy cream
- 1 tablespoon balsamic vinegar
Dry Ingredients and Seasonings
- 1/2 teaspoon salt (plus more for seasoning)
- 1/2 teaspoon granulated sugar
- 1 teaspoon black pepper (plus more for seasoning)
- 1 pound fettuccine pasta
- 1/2 cup grated Gruyere cheese
- 1/4 cup toasted pine nuts
Other
- 1 cup reserved pasta water
Instructions
- Caramelize the Leeks: Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add the sliced leeks and season with 1/2 teaspoon salt and 1/2 teaspoon sugar. Cook the leeks, stirring occasionally, for about 20 minutes until they are golden and caramelized. Add 1-2 tablespoons of water if the pan gets too dry during cooking.
- Deglaze with Sherry: Pour in the sherry wine and cook until it has fully reduced, intensifying the flavor. Once reduced, remove the leeks from the pan and set them aside to prevent overcooking.
- Brown the Mushrooms: In the same pan, melt the remaining tablespoon of butter. Spread the oyster mushrooms in an even layer with space between each piece to allow browning. Cook the mushrooms without moving them for about 4 minutes until well browned on one side, then flip and brown the other side. Season with salt and pepper.
- Sauté Garlic and Sage, Build the Sauce: Add the minced garlic and sage leaves to the mushrooms and sauté for 1 minute until fragrant. Return the caramelized leeks to the pan, then pour in the heavy cream, balsamic vinegar, and lemon zest. Bring the mixture to a simmer and cook until the sauce thickens, about 2-3 minutes. Adjust seasoning by adding salt and pepper to taste.
- Cook the Pasta: While the sauce simmers, cook the fettuccine in boiling salted water until al dente according to package instructions. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Combine Pasta and Sauce: Add the cooked fettuccine, reserved pasta water, grated Gruyere, and black pepper to the sauce. Toss everything together and simmer for 2 minutes or until the cheese has melted and the pasta is evenly coated with the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Divide the pasta among 4 bowls and garnish each serving with toasted pine nuts for a delightful crunch. Serve immediately while warm.
Notes
- Use oyster mushrooms for their meaty texture and flavor, but cremini or shiitake can be substituted if needed.
- Make sure to thinly slice the leeks and remove their dark green tops, which can be tough.
- Reserved pasta water is essential for loosening the sauce and helping it coat the pasta.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning.
- For a vegetarian version, ensure the Gruyere cheese used is made without animal rennet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
