Casey's Brown Butter Buckwheat with Sage Mushrooms
Toasty buckwheat and golden mushrooms meet nutty brown butter and fresh sage in a cozy 28-minute side.
Prep: 8 · Cook: 20 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (132 reviews)
INSPIRED BY
This original side pairs the earthy flavor of toasted buckwheat with browned mushrooms and sage. Lemon and Parmesan keep the buttery skillet lively.
Story
Casey likes a side dish that can hold its own beside a simple roast or turn leftovers into lunch. Buckwheat has a gentle toastiness that feels right at home with mushrooms and sage. The brown butter brings everyone to the table, while lemon keeps each bite bright. It is the sort of skillet that makes an ordinary supper feel cared for.
By Casey
Ingredients
- 1 cup raw buckwheat groats, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 12 ounces cremini mushrooms, sliced
- 1 small shallot, finely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh sage
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup finely grated Parmesan
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Bring the rinsed buckwheat and water to a boil in a small saucepan with a pinch of salt.
- Cover, lower the heat, and simmer for 12 to 14 minutes until tender; drain any water that remains.
- Meanwhile, heat the olive oil in a wide skillet over medium-high heat and spread the mushrooms in one layer.
- Cook the mushrooms for 5 minutes until browned, stir in the shallot, and cook for 2 minutes more.
- Add the butter and sage; swirl the pan until the butter smells nutty and turns golden, then fold in the cooked buckwheat.
- Stir in the lemon zest, lemon juice, Parmesan, and parsley; season to taste and serve warm.
Chef Tips
- Rinse buckwheat briefly to remove loose starch, then drain it well before cooking.
- Let the mushrooms sit undisturbed for a few minutes so their edges brown instead of steam.
- Watch the butter closely once it foams; pull the skillet from the heat as soon as it smells nutty.
- For a dairy-free finish, omit the Parmesan and use a teaspoon of extra lemon juice.
Cook's Notes
- **Buckwheat:** Simmer just until tender so the groats keep their shape.
- **Mushrooms:** Brown them in a roomy skillet and avoid stirring too often.
- **Butter:** Remove the pan from heat as soon as the butter turns golden and fragrant.