Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat, and Egg Yolk

1. Toast Buckwheat

Toast the buckwheat groats in a large skillet over medium heat for about 4 minutes, until toasted and fragrant.

2. Cook Pasta

Cook the whole-wheat pasta in a pot of boiling salted water until al dente, then drain.

3. Brown Butter and Cook Mushrooms

Melt butter in the skillet until golden-brown, then add olive oil, sliced garlic, and mushrooms, seasoning with salt and freshly ground black pepper. Cook for 12 to 18 minutes until mushrooms are crisp.

4. Combine Pasta and Mushrooms

Combine the cooked pasta with chopped shallots and the mushroom mixture, tossing everything together for a minute or two.

5. Serve

Plate the pasta mixture, sprinkle with grated Parmesan cheese, scatter toasted buckwheat groats, and place an egg yolk in the center of each serving.