Super buckwheat kasha is a highly underrated ingredient which is brought to life in this hot buckwheat salad with mushrooms and olives. Healthy, gluten free and vegan.
In a pot combine buckwheat with 2 cups of water, butter, and 1 teaspoon salt. Bring to a boil, reduce heat and simmer, covered for 20 minutes.
Heat pan over medium high heat and add olive oil. Add mushrooms and pan fry until lightly browned, about 10-15 minutes.
In a large bowl combine buckwheat with mushrooms, olive, tamari and parsley Mix.