Goat Cheese and Mushroom Buckwheat Skillet
Nutty buckwheat groats simmered in savory broth, folded with pan-seared mushrooms and topped with creamy, tangy French goat cheese.
This rustic French-inspired skillet combines earthy buckwheat and golden pan-seared lion's mane mushrooms in one comforting pan. A gentle simmer in aromatic vegetable broth creates a tender grain base, while soft chèvre melts into creamy, tangy pockets. It is an effortless, deeply nourishing dinner ready in under thirty minutes.
Ingredients
Every ingredient is a real Clearshelf product, scored- 912 tbsp salted butter
- 8112 oz organic lion's mane mushrooms, torn into bite-sized pieces
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 841 tsp dried whole thyme
- 843 cloves garlic, minced
- 841 1/2 cups organic buckwheat
- 723 cups vegetable broth
- 874 oz soft goat chèvre cheese, crumbled
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Tear the lion's mane mushrooms into bite-sized clusters and finely mince the garlic cloves.
- 2
Melt the salted butter in a wide 12-inch skillet over medium-high heat. Add the mushrooms and cook without moving for 3 minutes, then stir and sauté for another 3 minutes until golden brown and tender.
- 3
Season the mushrooms with the salt, black pepper, and dried whole thyme. Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Transfer half of the sautéed mushrooms to a small plate and set aside for garnishing.
- 5
Add the organic buckwheat directly into the skillet with the remaining mushrooms. Toast for 2 minutes over medium heat, stirring continuously, until nutty and lightly crackling.
- 6
Pour in the vegetable broth and stir gently, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil for 1 minute.
- 7
Lower the heat to medium-low, cover the skillet with a tight-fitting lid, and simmer gently for 6 minutes until the liquid is absorbed and the buckwheat is tender.
- 8
Uncover the skillet, arrange the reserved sautéed mushrooms across the top, and crumble the soft goat chèvre cheese over the warm grains. Remove from the heat, let rest for 2 minutes so the cheese softens, and serve warm.
Toasting the buckwheat in the buttered skillet before simmering locks in grain shape and amplifies its toasted hazelnut aroma. Leftovers reheat beautifully over low heat with a splash of extra vegetable broth.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.