Buckwheat Waffles with Sautéed Mushrooms and Herbed Yogurt

Earthy, crisp and fresh

Buckwheat gives these waffles a distinctive, slightly nutty flavor that pairs well with the deep umami taste of mushrooms. It isn’t wheat, but the flour does make a sturdy batter with a familiar earthy note. Buttermilk makes the batter smooth and adds a mild tang; baking powder gives it a little lift. Together, they make waffles with crisp edges and a softer center. This combination holds up under the warm topping without making breakfast feel heavy.

The waffle iron needs to be thoroughly hot before the batter goes in. That way, a golden-brown crust forms quickly and the waffles release more easily. Lightly grease the iron if your appliance needs it, and don’t overfill it: the batter expands and can otherwise run over the edges. Waffle irons vary in size and heat, so cooking time may differ slightly from one to another. Leave cooked waffles on a wire rack if you want to keep them crisp; stacking them on a plate makes them soften faster from the steam.

For the mushrooms, having room in the pan matters more than using high heat. If they’re crowded together, they release moisture and steam rather than developing browned edges. Cook them in two batches if needed, and add the garlic and thyme only once the mushrooms have started to brown. Thinly sliced button mushrooms are practical, but a mix that includes, for example, oyster mushrooms adds more variety in texture. Cut larger mushrooms into bite-sized pieces so the topping sits easily on the waffles.

The yogurt-lemon sauce brings a cool, tangy contrast to the warm, savory topping. Use full-fat or semi-skimmed yogurt for a sauce that isn’t too thin; stir in the lemon juice a little at a time and taste before adding it all. Parsley adds a fresh, herby flavor, but chives can be a good substitute. Serve the sauce right away to keep the waffles crisp. This breakfast also works well as a brunch dish, perhaps with a green salad on the side. Store leftovers covered in the refrigerator, and reheat the waffles later in a toaster or oven so the edges crisp up again.