Crisp at the edges and tender through the middle, Ethiopian Mushrooms Tibs Stir-fry Ingudai tibs is a vegan, vegetarian Aftican main course, side dish made with oil, thinly sliced red onion, and chopped mushrooms in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: Aftican

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

Method

  1. Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
  2. Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
  3. Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
  4. 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
  5. Mix well and cover and cook until the mushrooms are cooked to preference.
  6. 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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.