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1
Bring a pot of water to a boil for the pasta.
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2
Salt the water, add the pasta, and cook to al dente, about 8 minutes.
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3
Wipe the mushrooms clean with a damp towel.
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4
remove and discard the woody stems(I freeze to use for stock).
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5
Thinly slice the mushrooms.
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6
Heat the oil in a large deep skillet over medium high heat.
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7
Add the mushrooms and cook until tender and deeply golden, 7-8 minutes.
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8
Meanwhile, halve the leek lengthwise.
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9
Cut off a couple of inches of the tough tops and trim off the root end(I also freeze these for stock).
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10
Thinly slice the leek, then wash in a large bowl of cold water, swishing the leeks vigorously and separating all the layers to free the grit.
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11
Let the leeks stand in the water for 1 minute, then scoop them out and dry on a clean kitchen towel.
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12
Pour out the gritty water and wipe down your cutting board.
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13
Add the leeks to the mushrooms along with the garlic and season with salt and pepper and the thyme.
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14
Cook for 3-4 minutes more, then add the wine.
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15
Cook for 30 seconds to reduce the wine a bit, then stir in the cream and heat through.
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16
Add the drained pasta to the mushroom mixture, toss to coat with the sauce,and adjust the seasonings.
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17
Top with grated cheese at the table.
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18
Enjoy!
