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Caramelized Leek and Mushroom Gruyère Pasta

Caramelized Leek and Mushroom Gruyère Pasta
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Caramelized Leek and Mushroom Gruyère Pasta is a rich, comforting vegetarian dish that feels both elegant and cozy. Sweet, golden leeks and deeply browned mushrooms create a savory base, while Gruyère cheese adds a nutty, creamy finish. Balanced with a touch of sherry, balsamic vinegar, and lemon zest, this pasta is perfect for a special weeknight dinner or a relaxed weekend meal.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 3 tablespoons butter, divided

  • 3 medium leeks, tops removed, halved and thinly sliced

  • ½ teaspoon salt

  • ½ teaspoon granulated sugar

  • ⅓ cup sherry wine

  • 8 ounces oyster mushrooms (or other mushrooms)

  • 4 cloves garlic, minced

  • 2 sage leaves

  • ¾ cup heavy cream

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon lemon zest

  • 1 lb fettuccine

  • 1 cup reserved pasta water

  • ½ cup grated Gruyère cheese

  • 1 teaspoon black pepper

  • ¼ cup toasted pine nuts

Instructions

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

  2. Add sliced leeks, salt, and sugar. Cook for about 20 minutes, stirring occasionally, until the leeks are soft and deeply caramelized. Add 1–2 tablespoons of water if the pan becomes dry.

  3. Pour in the sherry wine and cook until reduced. Remove the leeks from the pan and set aside.

  4. In the same pan, melt the remaining 1 tablespoon butter. Add mushrooms in an even layer, leaving space between them. Cook undisturbed for 4 minutes until browned, then flip and brown the other side. Season with salt and pepper.

  5. Add garlic and sage and sauté for 1 minute until fragrant.

  6. Return the leeks to the pan. Add heavy cream, balsamic vinegar, and lemon zest. Bring to a gentle simmer and cook for 2–3 minutes, until slightly thickened. Season with salt and pepper.

  7. Meanwhile, cook the fettuccine in salted water until al dente. Reserve 1 cup of the pasta cooking water.

  8. Add the cooked pasta, reserved pasta water, Gruyère cheese, and black pepper to the sauce. Toss well and simmer for 2 minutes, until the cheese is melted and the pasta is well coated.

  9. Taste and adjust seasoning if needed.

  10. Divide into bowls and garnish with toasted pine nuts. Serve immediately.

Notes

  • Take your time caramelizing the leeks—this step builds the dish’s signature sweetness and depth.

  • Oyster mushrooms work beautifully, but cremini, button, chanterelle, or a mixed mushroom blend are excellent substitutes.

  • Gruyère can be swapped with Comté or Fontina for a similar creamy, nutty flavor.

  • If making ahead, prepare the sauce through step 6 and reheat gently before tossing with freshly cooked pasta.

  • Add a handful of baby spinach or fresh parsley at the end for extra freshness.

Find it online: https://biteseason.com/caramelized-leek-and-mushroom-gruyere-pasta/