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warm mushroom salad in bowl with packets of lypo-spheric vitamin c

Warm Mushroom Salad Recipe

When you're looking to up your Vitamin D, try this warm mushroom salad from nutritionist Mia Rigden. Get the recipe.

by Mia Rigden Board-certified nutritionist, classically trained chef

Mushrooms are not only one of my favorite foods, but they’re among the few that contain vitamin D, an important nutrient for immune health. The best way to get vitamin D is through sun exposure, but that can feel especially difficult during the winter months. So, you have a health-focused reason to try this warm mushroom salad recipe. 

This mushroom salad is warm, hearty, and super flavorful. You can use any type of mushroom you have (I love a mix). Serve with roasted chicken or a few eggs for a quick and easy lunch or dinner for two. I love a runny yolk directly on top!

Before chowing down on my warm mushroom salad, I take a daily shot of Lypo-Spheric® Vitamin C, a powerful antioxidant that has been clinically shown to support immune health.


Serves 2


  • ¼ cup + 2 tablespoons olive oil
  • 2 cups mixed mushrooms, sliced
  • 1 garlic clove, finely chopped
  • leaves from 2 sprigs of thyme
  • 1 shallot, finely chopped
  • 2 tablespoons sherry vinegar
  • 1 tablespoon dijon mustard
  • 4 cups mixed greens (I love a chicory mix, but anything will work!)
  • ½ cup brown rice, warmed 
  • 2 tablespoons chopped fresh parsley
  • Salt 


  1. Heat olive oil in a cast iron skillet over medium-high heat. Add the mushrooms, making sure they are not overcrowded on the pan, and a generous pinch of sea salt. 
  2. Sauté mushrooms for 3–5 minutes, then add in the garlic and thyme leaves. If the pan feels dry, add an extra splash of olive oil. Mushrooms are like sponges. Continue to sauté, stirring occasionally, for another 5 or so minutes, or until the mushrooms are brown. 
  3. While the mushrooms are sautéing, make the dressing. Add the shallots and sherry vinegar directly to the serving bowl with a pinch of salt. Allow to sit for a few minutes, then whisk in the dijon mustard and ¼ cup of the olive oil.
  4. When ready to serve, add the greens, rice, and 1 tablespoon of the chopped parsley and toss to combine. Top with the warm mushrooms and the rest of the parsley, give it another little toss, and enjoy!

Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.