Ingredients
3 medium leeks tops removed, cut in half and thinly sliced
⅓ cup sherry wine
2 cups mushrooms, sliced or torn into small pieces (i used a mix of oyster, cremini and shiitake)
4 garlic cloves, grated or minced
¾ cup heavy cream
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 lb fettuccine
½ cup freshly grated gruyere
¼ cup toasted pine nuts
2 tablespoons olive oil
3 tablespoons butter
Directions
Heat 2 tablespoons olive oil and 2 tablespoons butter in a large saute pan over medium heat. Add leeks and season with salt and pepper. Cook until golden and caramelized, about 20 minutes, stirring occasionally.
Add sherry and continue to cook until it has reduced. Remove leeks from the pan and set them aside.
In the same pan, melt another tablespoon of butter. Add mushrooms and saute until browned. Season with salt and pepper. If mushrooms become sticky, add a little water to loosen up.
Add garlic and saute for 1 minute. Add leeks back to pan along with heavy cream, balsamic vinegar, and lemon zest. Bring to a simmer and continue to cook until thickened, about 2-3 minutes.
Meanwhile, cook fettuccine until al dente. Reserve 1 cup of the cooking pasta water.
Add fettuccine, some pasta water, gruyere, and black pepper to the sauce, tossing to coat. Simmer for 2 minutes until the cheese is combine and the pasta is well coated. Taste for salt and pepper.
Garnish with toasted pine nuts and serve! Yum!