Amount Ingredient
4 Cup(s) cooked buckwheat
salt and pepper to taste
3 Tablespoon(s) olive oil
1 Tablespoon(s) chopped, fresh marjoram (1 teaspoon dried)
2 Clove(s) garlic, pressed
1 Tablespoon(s) chopped, fresh rosemary
2 shallots, chopped
juice from one lemon
1/2 Ounce(s) *dried morels, reconstituted

Directions:

Preheat the oven to 350 degrees. In a medium skillet cook the shallots, garlic and mushrooms in olive oil, stir often. After five mintes add the marjoram and rosemary, cook for three minutes and remove from heat. Add to the buckwheat. Add the lemon juice and salt and pepper. Place in a casserole dish, cover and cook for 10-15 minutes.