Leek & Wild Mushroom Stew

Leek & Wild Mushroom Stew Recipe

A hearty spring stew made with leeks, wild mushrooms, and buckwheat groats.



  • 2 tbsp. olive oil
  • 3 leeks (white and pale green part only), halved lengthwise and thinly sliced
  • 1 small carrot, diced
  • 1 lb. assorted wild mushrooms, sliced
  • 1/2 c. white wine
  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 c. buckwheat groats
  • 5 c. mushroom stock
  • salt + pepper to taste


  1. Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown. Stir in mushrooms. Cook until juices are released, 3-5 minutes. Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.
  2. Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.