Ethiopian Mushrooms Tibs Stir-fry Ingudai tibs

4.93 from 14 votes

Ethiopian Mushrooms Tibs Stir-fry Ingudai tibs

This Ethiopian mushroom tibs stir-fry has so much amazing flavor! Mushrooms, onions sautéed with Berbere spice, coriander, cardamom, rosemary and red wine or balsamic. Flavor central!. Gluten-free, Soyfree, Nutfree and low carb! Serve with injera bread or a side salad.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: Aftican

Keyword: mushroom tibs

Servings:

Author: Vegan Richa

Ingredients

1 tablespoon oil
1 cup thinly sliced red onion
4 cups chopped mushrooms such as cremini, white, oyster, portabella
1/2 teaspoon dried rosemary

For the sauce:

2 teaspoons berbere spice blend , see notes to make your own
1 teaspoon paprika
2 cloves minced garlic
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
a good pinch each of cinnamon, clove and nutmeg
1/4 teaspoon onion powder
2 tablespoons red wine or use 1 tablespoon balsamic vinegar
1/4 cup water
1/2 teaspoon salt

US Customary - Metric

Instructions

Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
Then mix in the berbere , paprika, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
Mix well and cover and cook until the mushrooms are cooked to preference.
Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins. Serve with some flatbread or toast or Ethiopian injera with a side of Ethiopian lentils

Notes

To make it into a meal, add in 1 cup cooked chickpeas half way through simmering with the spices. Mash lightly and continue to cook

Berbere blend: mix 1.5 tsp paprika or New Mexico chili powder, 1/2 tsp ground coriander, 1/2 teaspoon cumin, 1/8 teaspoon fenugreek powder, 1/2 teaspoon cardamom, 1/2 teaspoon onion flakes, 1/4 teaspoon black pepper, pinch of cinnamon and clove.

Nutrition

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