Mushroom and Ricotta Tart with Mannabrew-Pickled Shimeji – MannaBrew SA

Ingredients

• 100g cake flour
• 20ml (4 tsp) MannaBrew Organic Mesquite Flour
• 30ml (2 tbsp) Parmesan cheese, finely grated.
• 75g salted butter, cold and cubed.
• 30ml (2 tbsp) ice water
• 250ml (1 cup) MannaBrew Superfood Espresso, strong brewed
• 125ml (½ cup) red wine vinegar
• 125ml (½ cup) red wine
• 125g granulated sugar
• 5 black peppercorns
• 1 bay leaf
• pinch salt
• 150g shimeji mushrooms
• 15ml (1 tbsp) vegetable oil
• 250g brown mushrooms, sliced.
• 1 clove garlic finely chopped.
• 125ml (½ cup) vegetable stock
• 125ml (½ cup) MannaBrew Superfood Espresso, strong brewed
• 15ml (1 tbsp) parsley, finely chopped.
• 120g ricotta
• 60ml (¼ cup) cream cheese, room temperature
• 125ml (½ cup) Parmesan cheese, finely grated.
• 1 small lemon zested and juiced.
• salt and pepper to season.
• Handful rocket
• Handful of edible flowers (optional)