ULTIMATE LEEK MUSHROOM GRUYERE PASTA
This Caramelized Leek and Mushroom Gruyere Pasta is the ultimate comfort food, blending sweet caramelized leeks with earthy mushrooms and nutty Gruyere cheese. It's a surprisingly simple yet elegant dish perfect for impressing guests or enjoying a cozy night in.
Equipment
- Large pot
- Colander
- Large skillet or Dutch oven
- Separate pan
- Cutting board
- Knife
- Garlic press (optional)
- Grater
- Mixing spoon or spatula
- Serving bowls
Ingredients
- 1 pound short pasta penne, farfalle, or fusilli
- 2 large leeks, cleaned and thinly sliced
- 1 pound mixed mushrooms cremini, shiitake, oyster
- 8 ounces Gruyere cheese, grated
- 2-3 cloves garlic, minced
- 4 tablespoons butter
- 1 tablespoon olive oil
- ½ cup dry white wine optional
- ½ cup heavy cream
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Pasta water, reserved
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, reserving 1 cup of pasta water before draining.
- Slice the leeks thinly, using both the white and light green parts. Place the sliced leeks in a bowl of cold water and swish them around to remove any dirt. Drain well.
- In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium-low heat. Add the sliced leeks, a pinch of salt, and cook slowly, stirring occasionally, until they are soft, golden brown, and caramelized (about 20-25 minutes).
- While the leeks are caramelizing, clean and slice the mushrooms.
- In a separate pan, melt the remaining 2 tablespoons of butter with the olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until they are browned and softened (about 8-10 minutes).
- Add the minced garlic and fresh thyme sprigs to the mushrooms and cook for another minute until fragrant.
- If using wine, pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly (about 2-3 minutes).
- Add the caramelized leeks back to the pan with the mushrooms. Pour in the heavy cream and bring to a simmer. Season with salt and pepper to taste. Let the sauce thicken slightly (about 5 minutes).
- Remove the pan from the heat and stir in the grated Gruyere cheese until it is melted and the sauce is smooth and creamy.
- Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
- Garnish with fresh chopped parsley and serve immediately. A sprinkle of extra Gruyere never hurts!
Notes
For best results, use high-quality Gruyere cheese for its nutty and complex flavor. Don't rush the caramelization process for the leeks; low and slow heat is key. If you don't have white wine, you can use chicken broth or vegetable broth to deglaze the pan. This pasta can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When reheating, add a splash of milk or cream to loosen the sauce. You can add grilled chicken, sausage, or shrimp for extra protein. Experiment with different mushroom varieties like portobello or chanterelle.