30 minutes
A hearty and savory dish featuring whole-wheat pasta, rich browned mushrooms, crunchy buckwheat, and a creamy egg yolk finish.
to taste
Buckwheat Groats, toasted
cups
Whole Wheat Pasta, cooked al dente
0 lb
Unsalted Butter, browned
tablespoons
tablespoons
Garlic Clove, thinly sliced
each
Mixed Mushrooms, cut into bite-sized pieces
0 lb
to taste
Shallots, finely chopped
each
Parmesan Cheese, grated
0 oz
each
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.
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