Creamy Leek Mushroom Pasta (Print Version)
# Ingredients:
01 -
1 lb fettuccine.
02 -
2 tablespoons olive oil.
03 -
3 tablespoons butter (use separately).
04 -
4 garlic cloves, finely chopped.
05 -
3 leeks, medium-sized, tops removed, halved, and finely sliced.
06 -
2 sage leaves, fresh.
07 -
¾ cup thick heavy cream.
08 -
⅓ cup dry sherry wine.
09 -
1 tablespoon balsamic vinegar.
10 -
½ cup gruyere cheese, grated.
11 -
¼ cup toasted pine nuts.
12 -
½ teaspoon regular salt.
13 -
1 teaspoon lemon zest.
14 -
½ teaspoon sugar (granulated).
15 -
8 ounces oyster mushrooms.
16 -
1 teaspoon cracked black pepper.
17 -
1 cup pasta water (saved).
# Instructions:
01 -
Pour olive oil and 2 tablespoons of butter into a big pan on medium. Drop in the sliced leeks and sprinkle with sugar and salt. Stir here and there to keep them from burning, cooking for about 20 minutes until they turn golden brown. Toss in a little water (1-2 tablespoons) if it looks dry.
02 -
Pour in the sherry wine and let it simmer until the liquid is mostly gone. Move the cooked leeks to a dish and set them to the side.
03 -
Add 1 more tablespoon of butter to the same pan you used before. Spread mushrooms evenly across the pan with some space between each. Let them sit undisturbed for 4 minutes to brown, then flip and do the same on the other side. Season with salt and pepper.
04 -
Add garlic and sage to the mushrooms and stir for about a minute. Put the leeks back in, followed by the cream, lemon zest, and balsamic vinegar. Cook on low until the sauce thickens—just a couple of minutes. Adjust the taste with salt and pepper if needed.
05 -
While working on the sauce, get your pasta cooked until it’s just firm to the bite. Save 1 cup of the water from cooking the pasta.
06 -
Drop the fettuccine into the sauce along with the saved pasta water, grated cheese, and pepper. Stir everything until the cheese melts and the pasta is evenly coated in the creamy mix. Check the flavor and add more salt or pepper if you need to.
07 -
Put portions of pasta into 4 bowls. Sprinkle the toasted pine nuts on top, and dig in right away.
# Notes:
01 -
Oyster mushrooms can be swapped out for cremini, button, chanterelles, or a mix of different mushrooms.
02 -
The sauce stays good if you make it in advance (steps 1-4). Just warm it back up when you want to mix it with the pasta.