Ingredients
- 2 cups lightly packed parsley leaves (8 ounces, 1 cup chopped)
- ⅓–½ cup plus 2 tablespoons extra-virgin olive oil
- Sea salt
- 1½ cups buckwheat groats (kasha)
- ½ pound each of shiitake and cremini mushrooms (stemmed, large caps quartered)
- Freshly ground pepper
- 2 tablespoons apple cider vinegar
- ¼ cup fresh lemon juice
- 1 garlic clove (minced)
- 1 tablespoon tamari or soy sauce
- 2 large scallions (thinly sliced on the bias)
- 2 stalks of celery or 1 medium fennel bulb (diced)
Instructions
- Bring a medium saucepan of water to a boil. In a large skillet, toast the buckwheat groats over moderately high heat, shaking the pan often, until lightly browned, about 3 minutes. Let cool slightly, then transfer to the boiling water and simmer over low heat, stirring often, until just tender but still holding its shape, about 5 minutes. Drain the buckwheat, spread it out on a towel or large rimmed baking sheet and let cool to room temperature.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet. Add the shiitake and oyster mushrooms. Sauté over moderate heat, stirring occasionally, until the mushrooms are golden brown, about 8-10 minutes longer.
- Put the chopped parsley, vinegar, tamari, garlic, and lemon juice in a blender. Slowly drizzle in the olive oil, using about ½ cup to blend the dressing.
- In a large, toss the cooked buckwheat groats, half of the sliced scallions, diced celery or fennel and most of the parsley dressing; season with salt and pepper and transfer to a platter. Top the salad with the sautéed mushrooms and the other half the scallions and drizzle with the remaining 1 tablespoon of parsley dressing.
Notes
Adapted from Melissa Clark