Prepare the ingredients: slice the mushrooms, dice shallot, rosemary leaves, garlic and parsley.
Rinse roasted buckwheat groats. Add 1 cup of water and bring to boil on high heat.
Once boiling, reduce the heat to simmer. Cover the pot with a lid and cook until all water is evaporated, for about 10 minutes.
In a pan, melt 2 tbsp of butter on medium heat. Add dice shallot and cook until softened, for about 2 minutes.
Add the mushrooms and saute for 5 minutes.
Add the garlic and rosemary and cook for another minute, stirring to prevent burning.
Add the liquid ingredients: stock, wine, heavy cream and the balsamic vinegar.
Bring the mixture to a boil and mix in the flour. Reduce the heat and simmer until the sauce is thickened, for about 5 minutes.
Serve the roasted buckwheat groats and top with the sauce. Garnish with fresh parsley.