Buckwheat, Mushroom and Arugula Salad
½ cup buckwheat
10 mushrooms
Salt
3 tablespoons of olive oil
Salt
Black pepper
Place the buckwheat in a saucepan. Add salt and hot water and bring to a boil. Once the water is absorbed, remove from heat and let it rest.
Place a pan on the stove and heat the olive oil. Add the finely chopped mushrooms to the heated pan and sauté until they release and absorb their water. Season with salt and pepper and stir. Remove from the heat and let it rest.
In a mixing bowl, combine the finely chopped arugula, diced pickles, buckwheat, and mushrooms. In a separate bowl, combine the balsamic vinegar, olive oil, salt, and pepper. Drizzle this mixture over the salad and mix well. Transfer the salad to a serving dish and serve.
