Graphite Grey charcoal Tacos

Graphite - Charcoal Tacos with Teriyaki Mushrooms

on | 4 min read

Richmond Deluxe Graphite

Serves: 2

Prep Time: 40 minutes

Cook Time: 20 minutes


4 portobello mushrooms

300ml teriyaki sauce

100ml dark soy sauce

2 tbsp brown sauce

2 tbsp black sesame seeds

For the tacos:

150g plain white flour

25g charcoal powder

3 tbsp sunflower oil

6 tbsp warm water

1 tsp table salt

For the pickles:
½ cucumber, thinly sliced

1 small red onion, thinly sliced

½ red pepper, cut into thin strips

1 tbsp mustard seeds

200ml rice wine vinegar

2 tbsp table salt


  • 1.Rinse the portobello mushrooms and cut into 10mm thick slices.
  • 2.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.
  • 3.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.
  • 4.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.
  • 5.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 the 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.
  • 6.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.
  • 7.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.
  • 8.Turn up the heat and fry the drained marinated mushrooms until they turn slightly sticky.
  • 9.Build your tacos with the mushrooms and pickles, finished with a sprinkle of black sesame seeds.