Buckwheat with Mushrooms, Roasted Garlic and Micro Greens
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Ingredients
  • For the Roasted Garlic:
  • 1 whole head of garlic with skin on
  • 2 Tablespoons olive oil
  • 1 teaspoon sea salt
  • 3 grinds of black pepper
  • For the Mushroom Sauté:
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 10 cremini mushrooms, sliced
  • 1 teaspoon sea salt
  • 2 Tablespoons rice wine vinegar
  • For the Buckwheat Groats:
  • 1 cup buckwheat groats, unroasted
  • 1 egg
  • 1-3/4 cups water
  • For the Salad:
  • 1 teaspoon sea salt
  • 10 grinds of black pepper
  • 2 Tablespoons rice wine vinegar
  • 3 Tablespoons white wine vinegar
  • Juice of 1 lemon (about a scant ¼ cup)
  • 2 cups micro greens
  • 6 baby turnips, sliced into thin coins (can substitute thinly sliced red radishes)
  • 1 teaspoon sesame seeds
  • (I tossed in about ½ cup toasted walnuts just because I love them in salads (optional)
Instructions
  1. For the roasted garlic: Preheat oven to 375 degrees F. Cut the garlic bulb in half to expose all of the cloves. Place on a foil-covered pan and drizzle cloves with oil, salt, and pepper. Roast for 45 minutes. Remove from oven and gently squeeze the cloves out of their skin and set aside, reserving oil in pan.
  2. For the mushroom sauté: Heat the oil and butter in a skillet on high heat. Add the mushrooms and sauté until golden. Reduce heat to medium-high, add salt and vinegar and scrape pan to deglaze. Remove from heat and set aside.
  3. For the buckwheat groats: In a medium mixing bowl, whisk the egg. Stir in the buckwheat groats to coat. Heat a nonstick sauté pan over medium heat. Add the egg-coated groats and stir until dry, about 4 minutes, while breaking up most of the clumps. Bring the water to a boil in a saucepan. Add the groats and simmer for 10 minutes. Drain well, then transfer to a rimmed baking sheet and spread in a layer to cool to room temperature.
  4. For the salad: Prepare while groats are cooling. In a large salad bowl whisk together the sea salt, black pepper, rice wine vinegar, white wine vinegar, and lemon juice. Add the groats, roasted garlic and its oil, sautéed mushrooms, micro greens, turnips or radishes, sesame seeds, and toasted walnuts if using. Toss gently to combine. Serve slightly warm or room temperature.
Recipe by The Culinary Cellar at https://theculinarycellar.com/hunt-gather/