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Step 1: Toast the Buckwheat Groats - Heat a dry skillet over medium heat. Add raw buckwheat and toast for 3–4 minutes, stirring constantly until edges turn golden and release a nutty aroma.
Step 2: Sauté Onions and Garlic - In a medium saucepan, melt butter or heat olive oil over medium-low heat. Add chopped onion and cook for 4–5 minutes until translucent, stirring occasionally. Stir in minced garlic; cook 1 more minute until fragrant.
Step 3: Cook Mushrooms Separately - In a separate skillet, warm 1 tbsp olive oil over medium-high heat. Add sliced mushrooms in a single layer; sear undisturbed for 2 minutes. Stir and cook another 3 minutes until golden brown.
Step 4: Combine and Simmer - Add toasted buckwheat to the saucepan with onions and garlic. Stir to coat. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes—do not lift the lid. After 15 minutes, turn off heat and let stand covered for 5 more minutes for fluffiness.
Step 5: Fold in Mushrooms & Herbs - Gently fold in sautéed mushrooms, fresh parsley (or dill), and thyme leaves. Season with salt and pepper to taste.