Grilled Mushroom Tacos by Andrea Aliseda

Line a baking sheet with parchment paper.

Tear the mushrooms into 2½- to 3-inch (6 to 8 cm) clusters. Place a layer of the mushrooms in a nonstick or cast-iron skillet set over medium-high heat. (Work in batches so they have ample room and are not crowded.) Flatten the mushrooms with a cast-iron press or the bottom of a clean, heavy skillet for about a minute. Uncover, flip the mushrooms, and press again until flat and golden on both sides, about 3 minutes total. Transfer the cooked mushrooms to the lined baking sheet. Repeat until all the mushrooms have been cooked.

In a medium mixing bowl, whisk together the red wine, orange juice, lime juice, soy sauce, tomato paste, and Worcestershire sauce to combine. Set the marinade aside.

Set a comal, flat-top griddle, or nonstick skillet over medium heat. Separate the onion quarters into layers and place them on the hot comal. Add the garlic. Cook for a few minutes, flipping them as necessary, until they have blackened in spots. Transfer them to a blender with the water and blend until pureed.

Pour the oil into a large nonstick skillet and place it over medium heat. Once hot, add the pureed onion and garlic along with a pinch of salt, and simmer for 4 to 5 minutes, until the moisture is reduced by about 20 percent. Stir frequently to avoid burning. Add the reduced mixture to the marinade while still hot and mix to combine. Add the mushrooms to the marinade, mix to coat them, and let sit for 15 to 30 minutes.

Clean out the same nonstick pan and place it over medium-high heat. Add the butter. Once it has melted, remove the pan from the heat to avoid splatter. Using a slotted spoon, remove the mushrooms from the marinade and carefully place some of them in the pan, without crowding. (Do not add more marinade into the pan.) Set the pan back on the heat and fry the mushrooms on one side for 1½ to 2 minutes. Flip the mushrooms, season with a pinch each of salt and pepper, and fry for another 1½ to 2 minutes, until they are deep brown and have absorbed the marinade. Set the mushrooms aside on a cutting board. Repeat until all mushrooms have been cooked, adding another tablespoon of butter per batch as needed. Once they have all been seared, roughly chop them.

Warm the tortillas in batches on a comal, flat-top griddle, or nonstick skillet over medium-high to high heat. Set aside the warmed tortillas in a tortillero or wrap them in a kitchen towel until they’ve all been warmed and you’re ready to build the tacos.

Into the center of each tortilla, spoon a large dollop of the guacamole and some of the oyster mushrooms. Top with a heaping tablespoon of salsa, some diced onion, and a big pinch of cilantro. Garnish with radish rounds and serve immediately.