This is a delicious, rich, and creamy pasta with a meaty feel of mushrooms.
With the weather cooling in the evenings this is a perfect autumn dish. If you cannot find oyster mushrooms get creative with what is available. I have used a combination of dried shitake mushrooms rehydrated in boiled water and fresh portobello mushrooms when I cannot find oyster mushrooms. It serves 4.
Ingredients:
2 tablespoons olive oil.
3 tablespoons butter.
3 medium leeks thinly sliced.
½ tsp sugar.
1/3 cup sherry.
250gm oyster mushrooms.
4 garlic cloves minced.
250ml heavy cream.
1 tablespoon balsamic vinegar.
1 teaspoon lemon zest.
125ml grated Gruyere.
Salt and pepper.
Fettucine.
Small bunch finely chopped parsley.
Method:
Heat the olive oil and 2 tablespoons of butter in a large pan. Add the leeks, a good grind of salt and the sugar, and cook for 20 minutes at a medium heat until soft and caramelized.
Remove from pan and set aside.
Use the balance of the butter and fry the mushrooms until gently brown but not soggy.
Season with salt and pepper. Add the garlic and cook for a minute.
Return the leeks to the pan and add the cream, balsamic and lemon zest. Simmer until the sauce thickens.
Cook the fettucine al dente. Reserve ½ cup of the pasta water.
Add the fettucine, the ½ cup water, and the grated Gruyere to the mushroom mix. Simmer for 2 minutes until well coated, and the cheese has melted.
Serve in warm pasta bowls, garnished with finely chopped parsley.
