Caramelized Leek and Mushroom Gruyere Pasta
A creamy and savory pasta dish featuring caramelized leeks, mushrooms, and Gruyere cheese.
Equipment
- Large sauté pan
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 3 medium leeks tops removed, cut in half and thinly sliced
- ½ teaspoon salt
- ½ teaspoon granulated sugar
- ⅓ cup sherry wine
- 8 ounces oyster mushrooms
- 4 cloves garlic minced
- 2 leaves sage
- ¾ cup heavy cream
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon zest
Instructions
Cooking Steps
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add sliced leeks and season with ½ teaspoon salt and ½ teaspoon sugar. Cook until golden and caramelized, about 20 minutes, stirring occasionally. If the pan gets too dry, add 1-2 tablespoons of water.
- Add sherry and continue to cook until the wine has reduced. Remove leeks from the pan and set them aside.
- In the same pan, melt another tablespoon of butter. Spread mushrooms in an even layer, giving them plenty of space in between. Let them sit until browned, about 4 minutes. Flip and continue to brown on the other side. Season with salt and pepper.
- Add minced garlic and sage and sauté for 1 minute. Add back leeks along with ¾ cup heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and continue to cook until thickened, about 2-3 minutes. Season the sauce with salt and pepper.
Notes
Although I used oyster mushrooms, you can substitute them with another type of mushroom such as cremini, button, chanterelle, or a mixture of mushrooms. If preparing the dish ahead of time, make the sauce following steps 1-4. Reheat it when ready to toss with the pasta.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 150mgIron: 2mg
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