Grilled Portobello Mushroom Tacos Recipe

Ingredients

• 3 teaspoons champagne vinegar
• 1 head garlic, roasted
• 1/4 shallot, minced
• 3 teaspoons white truffle oil
• 1 cup mayonnaise
• 6 large portobello mushrooms
• 4 tablespoons olive oil
• 1 red onion, sliced
• 1 yellow onion, sliced
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup fresh orange juice
• 12 (4-inch) corn tortillas
• 6 large radishes, thinly sliced
• 6 ounces Parmesan cheese, thinly sliced
• 2 cups pea shoots

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