Instructions

1. Cook the buckwheat: Heat the oil in a medium pot over medium heat. Add the buckwheat and stir to coat in oil. Toast until the grains smell nutty, about 3 minutes, stirring occasionally. Add the salt. Hover a lid over the pot and carefully add the boiling water (the water will sputter). Reduce the heat to low, cover the pot tightly with a lid, and cook until all the water is absorbed – about 20 minutes. Turn the heat off and let the pot stand covered for 10 minutes more (do not stir).
2. Meanwhile, cook the mushrooms: Heat the oil in a large non-stick skillet over medium heat. Add the mushrooms, onion, Herbes de Provence, salt, and pepper. Cook until the vegetables are soft and golden brown, stirring occasionally, 12 to 14 minutes.
3. Meanwhile, make the dressing: In a bowl, combine the tahini, lemon juice, garlic, salt, and 2 tablespoons of water. Whisk until smooth – it may seem lumpy at first, but keep whisking and it’ll come together. Add more water if needed to achieve a pourable consistency. Taste and adjust the seasonings, if needed.
4. To serve, divide the buckwheat among 4 bowls. Top with the mushroom mixture, drizzle with the sauce, and sprinkle with dill.