In a medium saucepan heat the broth to a boil with the bay leaf and black pepper.
In a large, heavy-bottomed skillet dry-toast the buckwheat over medium-low heat. Keep stirring and shaking and moving them around for a few minutes as they lose their green tint and turn a nut-brown.
Add the buckwheat to the broth, cover, and keep over the lowest heat until just tender, about ten minutes.
Heat the olive oil in the skillet and sautee the onion until golden, about eight minutes. Add the mushrooms and stir them around to heat and coat. In about a minute when they will start to lose their moisture take them off heat. Season with black pepper.
When the buckwheat is tender, turn it onto a large plate and gently fluff the grains with a fork to separate them and remove some excess moisture. Fold in the mushroom and onion, and season with salt to taste.
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