Recipe by Alison Roman
Start to Finish: 40 minutes
1/2 cup buckwheat groats
6 tbsp. butter
2 tbsp. olive oil
4 cloves garlic, thinly sliced
2 lb. mixed mushrooms (such as maitake, oyster, or stemmed shiitake), cut or torn into bite-size pieces
1 lb. whole-wheat pasta
1/2 small shallot, finely chopped
2 oz. Parmesan, grated or shaved
4 large egg yolks (pasteurized if desired)
1. Bring a large pot of water to a boil for the pasta.
2. In a dry large skillet, toast the groats over medium-high heat, shaking the skillet occasionally, until toasted and fragrant, about 4 minutes. Transfer to a small bowl.
3. In the same skillet, melt 3 tbsp. butter over medium-high heat. Cook the butter until it starts to foam and turn brown, about 3 minutes. Add 1 tbsp. oil, 2 cloves garlic, and half the mushrooms; season with kosher salt and pepper. Toss until coated. Cook, tossing often, until the mushrooms are browned and start to crisp around the edges, 12 to 18 minutes (depending on the types of mushrooms). Transfer to a bowl. Repeat with the remaining butter, oil, garlic, and mushrooms. Return all the mushrooms to the skillet.
4. Meanwhile, salt the boiling water and add the pasta. Cook until almost al dente. Drain the pasta.
5. Add the pasta and shallot to the mushrooms; toss until coated. Cook until the shallot softens, about 2 minutes; season. Divide among 4 plates or bowls. Top with the cheese and the toasted groats. Top each serving with 1 egg yolk. Break the yolk and stir it into the hot pasta to create a sauce.