Warm Buckwheat and Roasted Mushroom Bowl

• 89
  1 1/2 cups raw buckwheat groats, rinsed and drained

  WILD GROATS Organic Raw Buckwheat - Grown in USA, Sproutable Seeds, 16 Oz. Gluten Free, Hulled, Vegan Complete Protein, Whole Grain, Non-GMO89$24.84Buy from Fresh Kart USA
• 3 cups water
• 1 tsp salt, divided
• 94
  1 tbsp extra virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 91
  2 tbsp unsalted butter

  Unsalted Butter91$6.99Buy from Nutrition World
• 81
  8 oz lion's mane mushrooms, sliced or torn into bite-size pieces

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 84
  3 cloves garlic, finely minced

  Garlic84$4.19Buy from Rosebud's Real Food
• 84
  1/2 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 1/4 tsp black pepper, freshly ground
• 87
  4 oz soft goat cheese, crumbled

  Raw Goat Soft Chèvre Cheese87$10.37Buy from Nourish Food Club
• 81
  1 oz radish microgreens

  Fresh Organic Radish Microgreens81$4.95Buy from Andi's Way

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1. 1

   Place a medium saucepan over medium heat. Add the rinsed raw buckwheat groats to the dry pan and toast, stirring frequently, for 3 minutes until fragrant and lightly deepened in color.

2. 2

   Pour in the water and 1/2 teaspoon of the salt. Bring to a rolling boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 12 minutes until all the liquid is absorbed.

3. 3

   Remove the saucepan from the heat, leave the lid on, and let the buckwheat steam undisturbed for 3 minutes, then fluff with a fork.

4. 4

   While the buckwheat cooks, heat the extra virgin olive oil and 1 tablespoon of the unsalted butter in a large skillet over medium-high heat until sizzling, about 1 minute.

5. 5

   Add the torn lion's mane mushrooms in an even layer. Cook undisturbed for 4 minutes until deeply browned on the bottom, then toss and sauté for another 3 minutes until tender and caramelized.

6. 6

   Reduce heat to medium-low. Add the remaining 1 tablespoon of unsalted butter, minced garlic, dried thyme, the remaining 1/2 teaspoon of salt, and the black pepper. Cook, stirring constantly, for 1 minute until the garlic is soft and fragrant without browning.

7. 7

   Remove the skillet from the heat, scraping up any flavorful browned bits from the pan.

8. 8

   Divide the warm, fluffy buckwheat groats among four wide bowls. Spoon the garlic-sautéed mushrooms over the top, crumble over the soft goat cheese so it gently softens against the heat, and finish with a scattering of peppery radish microgreens.