Skillet Dried Porcini Mushroom with Buckwheat and Broccoli

Tender dried porcini mushroom paired with broccoli and fennel bulb and buckwheat, finished with parsley and chives and a hit of saffron and bouillon cube. 1. Pat the dried porcini mushroom dry and season with salt, saffron and bouillon cube. 2. Heat flaxseed oil in a heavy pan and grill the dried porcini mushroom until it develops a deep golden crust, about 13 minutes. 3. Add broccoli and fennel bulb to the pan and cook until just tender, stirring in parsley and chives for fragrance. 4. Cook the buckwheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.