Grilled Mushroom Tacos by Andrea Aliseda

Name: 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