Blue oyster savory tomato cooler

What you’ll need

• 2 oz cultivated blue oyster mushrooms, sliced
• 1 cup water
• 1 1/2 cups chilled tomato juice
• 1 tbsp lemon juice
• 1 tsp vegetarian Worcestershire-style seasoning
• A pinch each of celery salt and black pepper
• Hot sauce to taste
• Ice and two celery stalks

Allergen notes: Traditional Worcestershire sauce may contain fish; use a vegetarian version and check for soy, wheat, and other allergens.

Let’s make it

1. Bring mushrooms and water to a boil, then simmer for 20 minutes until the mushrooms are fully cooked. Strain through a fine sieve.
2. Cool the broth promptly in an ice bath, then refrigerate until cold. Use 1/2 cup for this recipe; make only what you plan to serve or refrigerate and use within 24 hours.
3. Stir the cold broth with tomato juice, lemon, vegetarian Worcestershire-style seasoning, celery salt, pepper, and hot sauce. Pour over ice and garnish with celery.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.