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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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Aftican
Keyword: mushroom tibs
Servings: 4
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

Calories: 139kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 393mg | Potassium: 777mg | Fiber: 7g | Sugar: 8g | Vitamin A: 256IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg