
Charcoal Tacos with Teriyaki Mushrooms
2 min read
Recreate our popular Colour Boutique Anthracite Grey shade with these delicious charcoal tacos with teriyaki mushrooms #TasteOfColour.
Preparation Time: 40 Minutes
Cooking Time: 20 Minutes
Serves: 2
Ingredients:
- 4 portobello mushrooms
- 300ml teriyaki sauce
- 100ml dark soy sauce
- 2 tbsp brown sauce
- 2 tbsp black sesame seeds
- 150g plain white flour
- 25g charcoal powder
- 3 tbsp sunflower oil
- 6 tbsp warm water
- 3 tsp table salt
- ½ cucumber, thinly sliced
- 1 small red onion, cut into thin strips
- 1 tbsp mustard seeds
- 200ml rice wine vinegar
Method:
- Rinse the portobello mushrooms and cut them into 10mm thick slices.
- Add the teriyaki sauce, soy sauce, and brown sauce into a large bowl. Add in the sliced mushrooms and submerge into the sauce by pressing a side plate down until they’re below the liquid. Place in the fridge for a minimum of 4 hours, preferably overnight.
- Place the sliced cucumber into another bowl, along with half of the mustard seeds, 100ml of the rice wine vinegar, and 1 tbsp of the table salt. Set aside.
- In a separate bowl, repeat the process with the sliced red onion and red pepper and the remaining mustard seeds, rice wine vinegar, and table salt. Set aside.
- For the tacos, add the flour, salt, and charcoal powder into a large bowl. Make a well in the centre of the flour and fill up with warm water and oil. Slowly bring together the dough, adding a little more water if required. Once the dough has been brought together, knead on a floured surface for 5 minutes. Wrap in cling film and leave to rest for 20 minutes.
- Weigh out 4 equal balls of the dough. Cut squares of baking parchment and place each dough ball between 2 sheets. With a taco press or rolling pin, flatten to make a disc around 2mm thick. Repeat the process for each dough ball.
- In a dry frying pan, heat the tacos on a medium heat one at a time for around 2 minutes on each side. They should puff up a little. Keep them warm in a low heat oven until ready to serve.
- Turn up the heat and fry the drained marinated mushrooms until they turn slightly sticky.
- Build your tacos with the mushrooms and pickles, finished with a sprinkle of black sesame seeds.