Buckwheat Salad With Mushrooms And Parsley Oil

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2 cups lightly packed parsley leaves (8 ounces), 1 cup chopped

1/3 cup plus 2 tablespoons extra-virgin olive oil


1 1/2 cups buckwheat groats (kasha)

1/2 pound each of shiitake and oyster mushrooms, stemmed, large caps quartered

Freshly ground pepper

2 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice, plus lemon wedges, for serving

1 garlic clove, minced

1 tablespoon dark soy sauce

2 large scallions, thinly sliced

1 medium fennel bulb, diced

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