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Fettuccine with Caramelized Leeks and Oyster Mushrooms

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Fettuccine with caramelized leeks and oyster mushrooms is a cozy, savory pasta dish featuring sweet, golden leeks and earthy mushrooms tossed with silky noodles. It’s vegetarian, elegant, and easy to make for weeknights or entertaining.

Ingredients

  • 12 oz fettuccine pasta
  • 2 tbsp olive oil or butter
  • 2 large leeks, cleaned and thinly sliced
  • 8 oz oyster mushrooms, cleaned and roughly chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh thyme or parsley, for garnish (optional)
  • Grated Parmesan cheese, for serving (optional)
  • 2 tbsp white wine or vegetable broth (optional, for deglazing)

Instructions

  1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. Heat olive oil or butter in a large skillet over medium heat.
  3. Add sliced leeks and cook, stirring occasionally, until caramelized and golden, about 10–15 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Stir in oyster mushrooms and sauté until tender and browned, about 5–7 minutes.
  6. Deglaze with wine or broth if using, scraping up any browned bits.
  7. Season with salt and pepper to taste.
  8. Add cooked fettuccine and a splash of reserved pasta water, tossing to combine and coat the pasta.
  9. Serve hot, garnished with herbs and Parmesan if desired.

Notes

  • Use gluten-free pasta to make the dish gluten-free.
  • Add a splash of cream or crème fraîche for a richer sauce.
  • Red pepper flakes add a nice heat if desired.
  • Vegan version: use olive oil and dairy-free Parmesan.
  • Reheat leftovers in a skillet with a splash of broth to maintain texture.

Nutrition

Find it online: https://recipesbyliza.com/fettuccine-with-caramelized-leeks-and-oyster-mushrooms/