ingudai tibs (ethiopian sautéed mushrooms )
(2 ratings)
Ethiopian mushroom sauté that is simple to make but tastes wonderfully complex. Ingudai means mushroom and tibs means to sauce. NOTE: For the berbere spice, use https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/berbere-red-pepper-spice-mixture.html?r=1 or your favorite blend, or sub garam masala and some cayenne pepper.
(2 ratings)
yield
4 -6
prep time
20 Min
cook time
10 Min
method
Stove Top
Ingredients For ingudai tibs (ethiopian sautéed mushrooms )
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2 Tbspclarified butter, or olive oil
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1 lggreen bell pepper, seeded and cut into strips
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1 lgred onion, peeled and cut into strips
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2 mdtomatoes, seeded and diced
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1 lbbutton mushrooms, quartered
- FOR SPICE MIX (AWAZE)
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2 tspberbere (see note in description)
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3 clovegarlic, minced
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1 tsplemon juice
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salt, to taste
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parsley or cilantro, to garnish
How To Make ingudai tibs (ethiopian sautéed mushrooms )
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1Heat butter or oil in a large skillet. Add peppers, onions and tomato. Cook on medium high heat till the vegetables have softened a little, about 4 minutes. Add mushrooms.
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2Mix all ingredients for spice mix and add to the mushrooms. Turn up heat to high. Sauté for about 3 minutes or till mushrooms are done. Add salt at the end. Garnish with cilantro or parsley.
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3Serve with rice, bread or Ethiopian Injera.
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Categories & Tags for Ingudai Tibs (Ethiopian Sautéed Mushrooms ):
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