Mushroom and Ricotta Tart with Mannabrew-Pickled Shimeji – MannaBrew USA
Serves 6-8 Difficulty: ModeratePreparation time: 30 minutes + 2-hour refrigeration timeCooking time: 40 minutes PASTRY 100g cake flour20ml (4 tsp) MannaBrew Organic Mesquite Flour30ml (2 tbsp)...
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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)
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