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1
Bring a saucepan of water to a boil.
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2
Prepare a bowl of ice water.
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3
Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds.
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4
With a slotted spoon, transfer the parsley to the ice water.
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5
Drain the parsley, squeeze out the excess water and pat thoroughly dry.
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6
In a blender, puree the blanched parsley with 1/3 cup of the olive oil.
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7
Transfer to a bowl and season with salt.
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8
Bring a medium saucepan of water to a boil.
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9
In a large skillet, toast the buckwheat groats over moderately high heat, shaking the pan often, until lightly browned, about 3 minutes.
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10
Let cool slightly, then transfer to the boiling water and simmer over low heat, stirring often, until just tender but still holding its shape, about 5 minutes.
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11
Drain the buckwheat, spread it out on a large rimmed baking sheet and let cool to room temperature.
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12
Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet.
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13
Add the shiitake and oyster mushrooms and season generously with salt and pepper.
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14
Cover and cook over moderate heat, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes.
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15
Uncover and cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes longer.
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16
In a small bowl, mix all but 1 tablespoon of the parsley oil with the balsamic vinegar, lemon juice, garlic and soy sauce.
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17
In a large bowl, toss the cooked buckwheat groats, sliced scallions, diced fennel and the 1 cup of chopped parsley with the dressing; season with salt and pepper and transfer to a platter.
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18
Top the salad with the sauteed mushrooms and drizzle with the remaining 1 tablespoon of parsley oil.
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19
Serve with the lemon wedges.
