Ingredients Grains Buckwheat Buckwheat Salad with Mushrooms and Parsley Oil 4.0 (4,817) 1 Review The Good News Melissa Clark puts a healthy spin on her grandmother's kasha varnishkes—a Jewish dish with buckwheat (kasha) and pasta—by leaving out the pasta and adding mushrooms, fennel and parsley. More Dishes with Mushrooms By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR.Experience: Melissa Clark's introduction to the world of culinary journalism came while she was pursuing her MFA from Columbia University, where she took a food writing course taught by Betty Fussell. Upon graduation, Melissa worked catering and front-of-house restaurant jobs, did freelance writing for publications such as Time Out New York, and began developing recipes.Melissa has been writing for The New York Times since 2007. She's been a staff writer there since 2012, turning out her weekly column, A Good Appetite, and writing about 65 recipes for the paper each year.Melissa has authored more than 40 cookbooks, including collaborations with renowned chefs Daniel Boulud, David Bouley, and Claudia Fleming. Her work has been recognized with awards from the James Beard Foundation and the IACP.In 2019, Melissa hosted her own podcast, Weeknight Kitchen with Melissa Clark. She has been featured as a judge on Iron Chef America and regularly appears on the Today show, Rachael Ray, and NPR's The Splendid Table. Food & Wine's Editorial Guidelines Updated on February 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Active Time: 35 mins Total Time: 50 mins Yield: 4 Ingredients 2 cups lightly packed parsley leaves (8 ounces), 1 cup chopped 1/3 cup plus 2 tablespoons extra-virgin olive oil Salt 1 1/2 cups buckwheat groats (kasha) 1/2 pound each of shiitake and oyster mushrooms, stemmed, large caps quartered Freshly ground pepper 2 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice, plus lemon wedges, for serving 1 garlic clove, minced 1 tablespoon dark soy sauce 2 large scallions, thinly sliced 1 medium fennel bulb, diced Directions Bring a saucepan of water to a boil. Prepare a bowl of ice water. Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water. Drain the parsley, squeeze out the excess water and pat thoroughly dry. In a blender, puree the blanched parsley with 1/3 cup of the olive oil. Transfer to a bowl and season with salt. 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 large rimmed baking sheet and let cool to room temperature. Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet. Add the shiitake and oyster mushrooms and season generously with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes longer. In a small bowl, mix all but 1 tablespoon of the parsley oil with the balsamic vinegar, lemon juice, garlic and soy sauce. In a large bowl, toss the cooked buckwheat groats, sliced scallions, diced fennel and the 1 cup of chopped parsley with the dressing; season with salt and pepper and transfer to a platter. Top the salad with the sautéed mushrooms and drizzle with the remaining 1 tablespoon of parsley oil. Serve with the lemon wedges. Notes One Serving 341 cal, 26 gm fat, 3.8 gm sat fat, 24 gm carb, 5 gm fiber. Rate it Print