Kasha Pilaf with Miatake Mushrooms

• 2 tbsp. butter
• 3 shallots, peeled and minced
• 2 celery stalks, diced
• 1 carrot, diced
• 1/3 cup fresh maitake mushrooms, chopped (can use *dried maitake)
• 1 tsp. thyme
• 1/2 tsp. sea salt
• 1 cup kasha (toasted buckwheat)
• 2 cups chicken stock (or water)
• Parsley

In a deep frying pan, saute shallots in butter for 2-3 minutes. Add celery, carrots and maitake mushrooms,  plus a pinch or two of sea salt. Cover and cook 3-5 minutes. Add thyme, 1/2 tsp. sea salt, kasha and stock. Bring to a boil. Reduce heat to simmer, cover and cook 12-15 minutes. Fluff with a fork and garnish with fresh parsley.

*If using dried maitake mushrooms, rehydrate in water before adding to the frying pan. And, you can use the mushroom soaking water in place of the chicken stock for the recipe.