Swedish Mushrooms & Humble Buttermilk Salad

I’ll admit it: I’m a little bit of a Jamie Oliver fanboy.  It’s probably the rustic appeal, the simplicity of the flavours, but also his ethos of healthy cooking and using fresh ingredients that makes me love his recipes.  And you know those nights when you’re craving something fresh and light, yet homely and delicious? That’s when I pull out one of these..

When I went to Jamie’s Italian in Sydney, I fell completely in love with this wonderful little salad of lettuce, mint and buttermilk.  It feels like summer and will impress any of your friends.  It’s light because of the lemon and creamy like ranch or caesar from the buttermilk, but with a fraction of the fat, sodium and sugar.


  • baby cos (romaine) lettuce
  • a handful of fresh mint leaves
  • buttermilk
  • one lemon
  • fresh parmesan cheese

Wash the lettuce and mint leaves and tear into more fork-manageable chunks and place in a large bowl.  Drizzle over the buttermilk until the leaves are very lightly dressed.  Squeeze over some lemon juice and season to taste with salt and pepper.  Adjust with more lemon or buttermilk as needed.  Plate up and grate plenty of parmesan cheese over the salad.

These creamy yet light mushrooms are beautiful as a main with your humble salad — and you’ll be amazed at how easy this dish is, especially when the oozy shrooms melt on your tastebuds…


  • 350 grams mixed mushrooms, sliced (try button, swiss, portobello, whatever is available)
  • 150ml light cream
  • one small red onion, peeled and sliced thinly
  • 30 grams butter
  • olive oil
  • 100ml dry or sweet cider (strongbow, etc.)
  • one lemon
  • sea salt and fresh ground black pepper


Place a large fry pan on medium heat and add butter and a lug of olive oil.  Once it starts to sizzle add the mushrooms and onion and cook for around 10 minutes, until everything gets really golden, tender and fragrant.  Try and not stir it too much to allow the mushrooms to colour.  When all is perfect, add the cider and deglaze the pan.  Then add the cream and bring it to a light bubbling simmer.  Give a squeeze of lemon juice all over, season with sea salt and pepper.  Taste and adjust seasoning accordingly.  Serve with warm, crusty bread and the humble salad.

Recipes inspired by and adapted from the Jamie Oliver 20 Minute Meals App for iPhone and jamieoliver.com

7 thoughts on “Swedish Mushrooms & Humble Buttermilk Salad

  1. Lucas (CoverVersions.tv)

    I’m trying that salad. I’m looking for new dressing options since my car aliased balsamic vinegar ran out.

    And I too am an Oliver fanboy, though it depends on the book. I meh’d Jamie’s Italy, but consumed & devoured Jamie’s America (not literally).

  2. Winston

    Hey bud, no worries. I’m a loud and proud self-professed Jamie O fan boy too. I love his approach to food. How he gets so close up to the food when he cooks, so much respect and admiration for the ingredients. Btw can I ask if you used bought buttermilk or just normal milk + a dash of vinegar. Never know if the sub actually works. Love mushrooms so I’ve gotta give this one a go. Cheers

    1. ShaunLovesRamen Post author

      Thanks for the comment Winston! I’ve only ever done the milk + vinegar thing for baking. For this recipe I bought buttermilk, but I don’t see why you couldn’t use the sub.


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