• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » ethiopian

    Ethiopian Inspired Mushroom Tibs Stir-Fry

    Published: Mar 27, 2022 by Richa 23 Comments

    Jump to Recipe   Print Recipe

    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, Nutfree, Soyfree and low carb! Serve with injera bread, flatbread and a side salad.

    a platter with Ethiopian mushrooms served with a side of flatbread

    Here’s an easy Vegan Ethiopian-style Mushroom Stir-fry that is delicious and quick to make but tastes wonderfully complex. Pleasantly spicy, savory, and delicious.

    Ethiopian the cuisine after Indian that is a favorite in my home. The spices and slow roasted flavors are addictive. I have a few Ethiopian inspired options on the blog. I wanted to make some tibs, a traditional Ethiopian dish that typically refers to cubes of meat such as beef, poultry, or lamb. The protein and prep varies from recipe to recipe so does the amount of spiciness and there are versions with and without added bell pepper.

    Ethiopian mushroom tibs stir-fry served with a side of bread on a pale blue plate

    The meatiness of button mushrooms makes them a great substitution here. They withstand sauces while maintaining some texture. Any mushrooms like portabella, white, cremini or other thick mushrooms will work.

    Berbere spice blend is a deeply earthy-meaty-umami- spicy blend. The key ingredients are usually red chili peppers, fenugreek, and ginger. The heat from the chili comes after you have eaten a couple of bites and I would call this mushroom dish very moderately spicy. Depending on the brand the spicy ness varies. if you’d like less heat, start with less and add more if needed.

    a plate of Ethiopian savory mushroom stir-fry served with a side of bread

    Ingudai tibs can be served with injera bread for a delicious vegan Ethiopian meal. To up the protein even more, serve them with split pea stew Kik alicha , Ethiopian lentil stew (missir wot). Another great side would be potato cabbage atakilt wat and the various lentils and some injera or flatbread.

    More Ethiopian recipes:

    • Ethiopian Spiced Tacos
    • Split Pea stew-kik alicha 
    • Injera Bread
    • Lentils in Garlic Ginger Sauce

    Recipe Card

    Print Recipe
    4.91 from 11 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 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Main Course, Side Dish
    Cuisine: Aftican
    Keyword: mushroom tibs
    Servings: 4
    Calories: 139kcal
    Author: Vegan Richa

    Ingredients

    • 1 tablespoon oil
    • 1 cup (160 g) thinly sliced red onion
    • 4 cups (385 g) chopped mushrooms
    • 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 (60 ml) water
    • 1/2 teaspoon salt

    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

    Nutrition Facts
    Ethiopian Mushrooms Tibs Stir-fry Ingudai tibs
    Amount Per Serving
    Calories 139 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Sodium 393mg17%
    Potassium 777mg22%
    Carbohydrates 21g7%
    Fiber 7g29%
    Sugar 8g9%
    Protein 6g12%
    Vitamin A 256IU5%
    Vitamin C 4mg5%
    Calcium 22mg2%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • sliced red onion are sauteed to get that umami going
    • chopped mushrooms – I like using cremini here but portobello or white or oyster also work
    • spices: dried rosemary, berbere, paprika, garlic, coriander, cardamom, cinnamon, clove, nutmeg, onion powder
    • for cooking the mushrooms we add a splash of red wine or balsamic vinegar

    Tips:

    • If you decide to make your own, there are several variations of the berbere spice. I like the blend at World spice as it isn’t that hot. Their blend contains Ajwain(carom seeds), Cloves, Fenugreek, Ginger powder, Tellicherry Black Pepper, cinnamon, Cardamom, Coriander, and Piquin chilies.
    • Make your own Berbere spice using the recipe here 
    • we add the dried rosemary before the rest of the spices to allow for it to release its flavor properly

    How to Make Mushroom  Tibs

    ingredients needed for making vegan Ethiopian mushroom tibs

    For the sauce, combine red wine or use 1 tablespoon balsamic vinegar and add in 1/4 cup water.

    dried rosemary being mixed into balsamic vinegar

    Combine the spices,  paprika, garlic, coriander, cardamom, a good pinch each of cinnamon, clove, and nutmeg, and onion powder and set aside

    ethiopian spice mix in a small glass container

    berbere being mixed into water and balsamic vinegar


    sliced red onions in a white sauteeing pan

    Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.

    mushrooms and onions in a white sauteeing pan

    Then add the mushrooms and rosemary, a good pinch of salt, and cook until the mushrooms start to turn golden on some edges.

    mushrooms and onions in a white sauteeing pan

    Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.

    mushrooms simmering in a white sauteeing pan

    Then add in the spice and wine mix and remaining salt

    mushrooms in a sauteeing pan

    Mix well and cover and cook until the mushrooms are cooked to preference.

    Taste and adjust flavor and then serve with some flatbread or toast or injera.

    ethiopian mushroom sitrfry on a blue plate

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Vegan Apple Pie Bars
    Baked Chana Saag (Vegan Spinach Chickpea Curry) »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. BJ Mackinnon

      April 25, 2023 at 6:52 pm

      Fabulous, I added the mashed chick peas per suggestion, ver filling and delicious.

      Reply
      • Vegan Richa Support

        April 26, 2023 at 6:30 am

        Yay!

        Reply
    2. Mylene

      March 27, 2023 at 2:47 pm

      Do you think this would freeze well?

      Reply
      • Vegan Richa Support

        March 27, 2023 at 6:34 pm

        Yes!

        Reply
        • Mylene

          March 28, 2023 at 7:08 am

          I completely forgot that I’d asked this question last September! Sorry about that. I love this recipe so much! Thanks!

          Reply
          • Vegan Richa Support

            March 30, 2023 at 7:30 pm

            🙂

            Reply
    3. Mylène

      September 24, 2022 at 10:05 am

      5 stars
      Very tasty! I don’t imagine this would freeze very well, would it?

      Reply
      • Vegan Richa Support

        September 26, 2022 at 2:11 pm

        Thank you – mushrooms do have a lot of moisture so when you reheat it, ideally on the stovetop, the excess moisture will be removed. However, it will change the texture slightly.

        Reply
    4. Thomas

      September 10, 2022 at 10:05 am

      5 stars
      Amazing! Thank you ! I am new to and scared of cooking, and I was so proud of myself for making something that tasted good!

      Reply
      • Vegan Richa Support

        September 10, 2022 at 2:00 pm

        Wow! Inspiring.

        Reply
    5. Carolyn

      September 08, 2022 at 10:24 am

      5 stars
      Very tasty! Richa’s Berbere recipe throws together fast from pantry staples and the finished dish is restaurant quality. Yum! I will also try this spice mixture on other veggies or plain vegan meat substitutes. Love it!

      Reply
      • Vegan Richa Support

        September 11, 2022 at 1:39 pm

        Thanks Carolyn – nice ideas – enjoy!

        Reply
    6. Pat

      June 29, 2022 at 10:19 am

      5 stars
      This was super delicious! The first time i had some i served it with rice since i did not have any injera bread. Very good. The second time, i mistakenly put it on top of a sheet of puff pastry. I say mistakenly as i had made 2 separate mushroom dishes chilling in the fridge, and picked up the wrong one when i assembled the dish. Anyway, wow, was that good too! A happy mistake. Thanks for this great recipe. 🙂

      Reply
      • Vegan Richa Support

        July 03, 2022 at 5:42 pm

        actually, puff pastry was invented by mistake too! Interesting story

        Reply
    7. Monica

      May 22, 2022 at 1:56 pm

      This was great! Loved the combination of mushrooms and chickpeas and loved the balsamic vinegar! Thanks!

      Reply
      • Vegan Richa Support

        May 23, 2022 at 1:18 pm

        thanks

        Reply
    8. Greg

      April 06, 2022 at 1:23 pm

      5 stars
      Fantastic recipe – thank you so much Richa! I loved making an Ethiopian meal using your tibs, injera, and atakilt wat recipes! So delicious! I hope someday you publish your ethiopian recipes; I would be sure to add to my Vegan Richa cookbook collection. You’re a treasure.

      Reply
      • Vegan Richa Support

        April 09, 2022 at 9:02 am

        I”m glad that you found me – enjoy the cookbooks =) 🙏

        Reply
    9. Maneesha

      March 29, 2022 at 5:04 am

      5 stars
      Amazing recipe, Richa!! I loved it! I paired it with the kik alicha and injera from your blog, and it was perfect! Please post more Ethiopian dishes!

      Reply
      • Richa

        March 29, 2022 at 8:13 am

        Awesome!! Yes there are some in the pipeline!

        Reply
        • Maneesha

          March 29, 2022 at 1:42 pm

          AWESOME! I CAN’T WAIT!!

          Reply
        • Lisa Krieger

          February 20, 2023 at 7:55 pm

          4 stars
          I made this recipe using 8 oz bottom mushrooms and 8 oz firm tofu. Yummy! Thank you!

          Reply
          • Vegan Richa Support

            April 03, 2023 at 8:39 pm

            yum!

            Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa