Caramelized Leek Mushroom Gruyere (Print Version)
# Ingredients:
→ Pasta
01 -
340 g fettuccine or linguine
→ Vegetables
02 -
2 medium leeks, white and light green parts only, thinly sliced
03 -
225 g cremini mushrooms, sliced
04 -
3 cloves garlic, minced
05 -
15 g fresh parsley, chopped (optional, for garnish)
→ Sauce
06 -
2 tablespoons olive oil
07 -
120 ml dry white cooking broth or vegetable stock
08 -
120 ml heavy cream
09 -
120 g Gruyere cheese, shredded
10 -
0.25 teaspoon freshly ground black pepper
11 -
Salt, to taste
# Instructions:
01 -
Boil a large pot of salted water, add the pasta, and cook until al dente according to package instructions. Reserve 120 ml pasta water before draining.
02 -
Heat olive oil in a large skillet over medium heat. Add sliced leeks and cook for 6 to 8 minutes, stirring occasionally, until soft and golden.
03 -
Add cremini mushrooms to the skillet and cook for 5 to 7 minutes until tender and slightly browned.
04 -
Stir in minced garlic and sauté for 1 minute until fragrant.
05 -
Pour in the white broth and deglaze the pan, scraping browned bits from the bottom. Let the mixture simmer for 2 minutes.
06 -
Reduce heat to low and stir in heavy cream. Simmer for 3 to 4 minutes until slightly thickened.
07 -
Gradually add shredded Gruyere, stirring until fully melted. Season with salt and pepper to taste.
08 -
Add cooked pasta to the sauce and toss to coat, adding reserved pasta water as needed to reach desired consistency.
09 -
Transfer to serving bowls and garnish with chopped parsley if desired. Serve immediately.
# Notes:
01 -
For a deeper flavor, caramelize the leeks thoroughly before adding mushrooms.