Instructions

1. 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.
2. 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.
3. 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.
4. 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.