Caramelized Leek and Mushroom Gruyere Pasta

Instructions

1. 1

   Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large sauté pan over medium heat.

2. 2

   Add the sliced leeks to the pan and season with ½ teaspoon of salt and ½ teaspoon of granulated sugar. Cook the leeks until they turn golden brown and caramelize, stirring occasionally for about 20 minutes. If the pan gets too dry, you can add 1-2 tablespoons of water to ensure the leeks do not burn.

3. 3

   Once the leeks are caramelized, pour in the ⅓ cup of sherry wine and continue to cook until the wine has reduced. After that, remove the leeks from the pan and set them aside.

4. 4

   In the same pan, melt another tablespoon of butter. Spread the 8 ounces of sliced oyster mushrooms in an even layer, making sure they are not overcrowded. Allow them to sit undisturbed for about 4 minutes, then flip to brown the other side. Season with salt and black pepper to taste.

5. 5

   Add the minced garlic and sage leaves to the pan, sautéing for about 1 minute until fragrant. Stir in the caramelized leeks, followed by ¾ cup of heavy cream, 1 tablespoon of balsamic vinegar, and 1 teaspoon of lemon zest. Bring the mixture to a simmer and continue to cook until thickened, which should take about 2-3 minutes. Add additional salt and pepper as needed for flavor.

6. 6

   Meanwhile, cook the 1 pound of fettuccine in a large pot of salted water until al dente, according to package instructions. Before draining, reserve 1 cup of the cooking pasta water.

7. 7

   Add the cooked fettuccine to the sauce along with the reserved 1 cup of pasta water, ½ cup of grated Gruyere cheese, and 1 teaspoon of black pepper. Toss everything together until the pasta is well coated and the cheese has melted into a creamy sauce. Let it simmer for 2 minutes more.

8. 8

   Portion the pasta into 4 bowls and garnish with ¼ cup of toasted pine nuts. Serve immediately and enjoy the beautiful medley of flavors!