Name: Buckwheat and Mushroom Salad
Yield: 8 servings
Ingredients: ⅓ cup olive oil, plus more for drizzling; 1½ cups buckwheat groats; 2 lemons; 8 ounces shiitake mushrooms, thinly sliced; 3 cups parsley leaves with tender stems (about 1 large bunch); 4 ounces goat’s- or cow’s-milk Gouda, shaved, divided; Kosher salt, freshly ground pepper

A large wooden bowl full of buckwheat and mushroom salad and salad tongs on the side.

Peden + Munk

Buckwheat adds a unique flavor to this salad, but other grains, such as cooked barley, farro, or bulgur, would be good too.

Recipe information

Yield
8 servings

Ingredients

⅓

cup olive oil, plus more for drizzling

1½

cups buckwheat groats

lemons

ounces shiitake mushrooms, thinly sliced

cups parsley leaves with tender stems (about 1 large bunch)

ounces goat’s- or cow’s-milk Gouda, shaved, divided

Kosher salt, freshly ground pepper

Need to make a substitution?

Preparation

Step 1
Heat ⅓ cup oil in a large skillet over medium-high. Cook buckwheat, stirring often, until slightly darkened in color and fragrant, about 5 minutes; transfer buckwheat and oil to a large bowl.
Step 2
While the buckwheat cools, cut peels and white pith from lemons; discard. Cut between membranes to release segments onto a cutting board. Squeeze membranes over a small bowl to yield ¼ cup juice; discard membranes. Coarsely chop segments and add to bowl with buckwheat. Add lemon juice, mushrooms, parsley, and half of Gouda and season with salt and pepper; toss to combine. Top with remaining Gouda and drizzle with oil. Grind a little more pepper on top.

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Buckwheat and Shiitake Mushroom Salad with Gouda

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes