Grilled Mushroom Tacos by Andrea Aliseda

Ingredients

• 2 pound (900 g) oyster mushrooms
• 3/4 cup (180 ml) red wine
• 3/4 cup (180 ml) freshly squeezed orange juice
• 1/3 cup 80 ml) freshly squeezed lime juice
• 1/3 cup (80 ml) soy sauce
• 1/4 cup (55 g) tomato paste
• 2 teaspoon vegan Worcestershire sauce
• 1 large white onion, peeled and cut into quarters
• 6 garlic cloves, peeled
• 1/2 cup (120 ml) water
• 2 tablespoon avocado oil
• Fine sea salt and black pepper
• 3 tablespoon plant-based butter, plus more if needed
• 10 to 12 Corn Tortillas (page 72, or store-bought)
• 2 cup (460 g) Umami Guacamole (page 166)
• 1 cup (254 g) Clementine Salsa Verde (page 172)
• 1/2 small white onion, peeled and finely diced
• 1/3 packed cup (26 g) chopped fresh cilantro
• 1/2 cup (60 g) thinly sliced radishes

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