Roasted trumpet & rosemary cup

What you’ll need

• 4 oz cultivated king trumpets, thinly sliced
• 1 tsp olive oil
• 2 1/2 cups water
• 1 small rosemary sprig
• 1 strip lemon peel
• Salt and black pepper

Allergen notes: No standard major allergens in the listed ingredients; check individual sensitivities.

Let’s make it

1. Heat the oven to 425°F. Toss mushrooms with oil, spread on a tray and roast for 15–18 minutes, turning once, until browned.
2. Transfer to a saucepan with water and rosemary. Bring to a boil, then simmer for 15 minutes.
3. Strain, add lemon peel for 2 minutes, then remove it. Season lightly and serve warm in two mugs.

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