Recipe Development

Recipe Creator: Luzaan van Heerden
Styling & Photography: Luzaan van Heerden

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Mushroom and Ricotta Tart with Mannabrew-Pickled Shimeji

Mushroom and Ricotta Tart with Mannabrew-Pickled Shimeji

Serves 6-8

Difficulty: Moderate
Preparation time: 30 minutes + 2-hour refrigeration time
Cooking time: 40 minutes 


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)

  1. For the pastry, combine the cake flour, mesquite flour, and Parmesan cheese in a food processor. Add the cold butter and pulse to combine. Pulse until the mixture resembles coarse breadcrumbs.
  2. Add the ice water and pulse to combine.
  3. Using your hands, form the pastry into a disc. Cover and refrigerate for 30 minutes.
  4. For the pickled mushrooms, combine the MannaBrew Superfood Espresso, red wine vinegar, red wine, sugar, peppercorns, bay leaf, and salt in a saucepan and heat until the sugar has melted.
  5. Pour the warm mixture over the shimeji mushrooms, cover, and set aside to pickle for at least 1 hour or overnight.
  6. For the mushroom ragout, heat the oil over high heat. Add the mushrooms and fry for 5 minutes. Add the garlic, stock, and MannaBrew Superfood Espresso and simmer until thickened, 8-10 minutes. Stir in the parsley and set aside.
  7. For the ricotta filling, combine the ricotta, cream cheese, Parmesan, lemon zest, and lemon juice. Stir until smooth and season to taste. Refrigerate until needed.
  8. roll the dough out on a lightly floured surface until 5mm thick to make the tart case.
  9. Line a 20cm loose-bottom quiche tin with the pastry, pricking the base a few times with a fork. Refrigerate for 20 minutes.
  10. Preheat the oven to 170°C.
  11. Blind bake the tart case for 15-20 minutes and allow to cool.
  12. spread the ricotta filling over the cooled pastry to assemble the tart. Top with the mushroom ragout and pickled mushrooms. Scatter rocket leaves on top and garnish with edible flowers if using.

TIP: For easy blind baking, place a sheet of baking paper over the lined pastry case. Fill with raw rice or beans and bake until the pastry edges are golden brown.

Mushroom and Ricotta Tart with Mannabrew-Pickled Shimeji

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