Buckwheat Noodles with Button Mushrooms and Salmon


 Prep Time: 25 minutes

Cooking Time: 20 minutes

Ready In: 45 minutes

Servings: 4


  • 1fl oz olive oil
  • 3½oz button mushrooms, finely sliced
  • 9fl oz dry white wine
  • 1 heaped tbsp fresh dill, chopped
  • a handful fresh chives, chopped
  • 10fl oz cream – cow, goat, soya or oat, depending on what you are able to eat
  • 8oz smoked salmon; cut into thin matchsticks sea salt and freshly ground black pepper
  • 1 lemon, juice only
  • 12oz buckwheat noodles


  1. Heat the oil in a pan and sauté mushrooms for about 4 – 5 minutes, then add the wine. Increase the heat and cook for 5 more minutes. Stir in the herbs and the cream.
  2. Add the salmon to the mixture. Reheat, but don’t bring to a boil. Sprinkle with sea salt, pepper and lemon juice. Cover it, set aside for now and keep warm.
  3. Meanwhile cook the noodles for about 4-8 minutes or until al dente. Drain and combine with salmon sauce. Serve.

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