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Epicurious

Buckwheat and Shiitake Mushroom Salad with Gouda

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
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

Preparation

  1. 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.

TagsSaladShiitake MushroomMushroomVegetableBuckwheatFlourGoudaCheeseDairyEasy5 Ingredients or FewerSideVegetarianHealthyishFryLunchDinnerBon Appétit
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