Leek Mushroom Gruyere (Print Version)

# Ingredients:

01 - 2 tablespoons of olive oil.
02 - 3 tablespoons of butter, split up.
03 - 3 leeks, medium-sized, trimmed, halved, and sliced thin.
04 - ½ teaspoon of salt.
05 - ½ teaspoon of white sugar.
06 - ⅓ cup of sherry wine.
07 - 8 ounces of oyster mushrooms.
08 - 4 garlic cloves, finely chopped.
09 - 2 fresh sage leaves.
10 - ¾ cup of heavy whipping cream.
11 - 1 tablespoon of balsamic vinegar.
12 - 1 teaspoon of grated lemon peel.
13 - 1 pound of fettuccine pasta.
14 - 1 cup of the water used to cook pasta.
15 - ½ cup of shredded Gruyere cheese.
16 - 1 teaspoon of ground black pepper.
17 - ¼ cup of pine nuts, toasted.

# Instructions:

01 - Warm the olive oil and 2 tablespoons of butter in a large pan over medium. Toss in the leeks, sprinkle with salt and sugar, and stir now and then while letting them cook for 20 minutes until soft and golden. If things get dry, splash in a bit of water.
02 - Pour the sherry into the pan and cook until it’s mostly evaporated. Take out the leeks and set them aside for later use.
03 - Melt the last tablespoon of butter in the same pan. Spread the mushrooms out evenly and leave them alone for around 4 minutes to brown before turning them over. Sprinkle with pepper and salt for flavor.
04 - Stir in the garlic and sage, letting them soften for 1 minute. Return the leeks to the pan and mix in cream, balsamic vinegar, and lemon zest. Simmer for 2-3 minutes until it thickens. Adjust seasoning as needed.
05 - Cook the fettuccine until just tender (al dente). Scoop out 1 cup of the starchy pasta water and save it.
06 - Toss the hot pasta into the sauce along with the reserved water, Gruyere, and pepper. Stir everything together and let it bubble for 2 minutes until the cheese melts and the sauce clings to the noodles. Taste and tweak seasoning if needed.
07 - Divide the pasta into four portions, sprinkle with pine nuts, and serve right away.

# Notes:

01 - Oyster mushrooms can be swapped with button, cremini, chanterelle, or a blend of mushrooms.
02 - Steps 1-4 can be done in advance, storing the sauce until it’s time to mix with the pasta.

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