Warm Buckwheat Bowl with Mushrooms, Arugula, and Lemon Ricotta

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Everything needed for two servings. Check what you already have, then add only what is missing.

Produce

  • White button or cremini mushrooms — 8 oz (225 g)

  • Arugula — 3 packed cups (2.8 oz/80 g)

  • 1 lemon

  • 1 small garlic clove

  • Fresh parsley, to taste

Refrigerated

  • Whole-milk ricotta — ½ cup (4.2 oz/120 g)

Pantry Staples

  • Raw buckwheat groats — ¾ cup (4.2 oz/120 g)

  • Extra-virgin olive oil — 1 tablespoon

  • Black pepper

  • Salt

Optional

  • Eggplant, asparagus, or zucchini instead of mushrooms

  • Baby spinach instead of arugula

  • Lactose-free ricotta when needed

  • Plain unsweetened soy-based cream for a dairy-free alternative

Luca’s Note

Choose whole buckwheat groats rather than buckwheat flour. If strict gluten avoidance is necessary, select a certified gluten-free product and check the package for cross-contact information.

For meal preparation, keep the lemon ricotta separate and add it after reheating the buckwheat and mushrooms.

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Return to the preparation steps, serving note, substitutions, and nutritional overview.

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