Buckwheat and Shiitake Mushroom Salad with Gouda

From: Bon AppetitPrint this Recipe

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  1. Heat oil in a large skillet over medium-high.
  2. Cook buckwheat, stirring often, until slightly darkened in color and fragrant, about 5 minutes; transfer buckwheat and oil to a large bowl.
  3. Add 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.