Caramelized Leek Mushroom Gruyere Pasta (Printable Version)

# What You'll Need:

→ Base

01 - 2 tablespoons olive oil
02 - 3 tablespoons butter, divided
03 - 3 medium leeks, tops removed, halved and thinly sliced
04 - ½ teaspoon salt
05 - ½ teaspoon granulated sugar
06 - ⅓ cup sherry wine
07 - 8 ounces oyster mushrooms
08 - 4 garlic cloves, minced
09 - 2 sage leaves
10 - ¾ cup heavy cream
11 - 1 tablespoon balsamic vinegar
12 - 1 teaspoon lemon zest
13 - 1 lb fettuccine
14 - 1 cup reserved pasta water
15 - ½ cup grated gruyere
16 - 1 teaspoon black pepper
17 - ¼ cup toasted pine nuts

# How to Make It:

01 - Heat olive oil and 2 tablespoons butter in a large sauté pan over medium heat. Add sliced leeks, salt, and sugar. Cook until golden and caramelized, about 20 minutes, stirring occasionally. If the pan becomes too dry, add 1-2 tablespoons of water.
02 - Add sherry wine to the leeks and continue cooking until the liquid has reduced. Remove leeks from the pan and set aside.
03 - In the same pan, melt the remaining tablespoon of butter. Arrange mushrooms in an even layer with space between pieces. Allow them to brown undisturbed for about 4 minutes, then flip and brown the other side. Season with salt and pepper.
04 - Add minced garlic and sage to the mushrooms and sauté for 1 minute. Return caramelized leeks to the pan along with heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and cook until thickened, about 2-3 minutes. Season with salt and pepper to taste.
05 - Meanwhile, cook fettuccine until al dente. Reserve 1 cup of the pasta cooking water before draining.
06 - Add the cooked fettuccine, reserved pasta water, grated gruyere, and black pepper to the sauce. Toss thoroughly to coat. Simmer for 2 minutes until cheese is melted and pasta is well coated. Adjust seasoning if needed.
07 - Divide pasta among 4 bowls and garnish with toasted pine nuts. Serve immediately.

# Handy Tips:

01 - Oyster mushrooms can be substituted with cremini, button, chanterelle, or a mixture of mushrooms for different flavor profiles.
02 - For make-ahead preparation, complete the sauce through step 4, then refrigerate. Reheat the sauce when ready to combine with freshly cooked pasta.

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