Name: Ethiopian Mushroom Tibs Stir-Fry
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tbsp oil; 1 cup thinly sliced red onion; 4 cups chopped mushrooms (such as cremini, white, oyster, portabella); 0.5 tsp dried rosemary; 2 tsp berbere spice (spice blend, see notes to make your own); 1 tsp paprika; 2 cloves garlic (minced); 1 tsp coriander (ground); 0.5 tsp cardamom (ground); null pinch cinnamon (a good pinch); null pinch clove (a good pinch); null pinch nutmeg (a good pinch); 0.25 tsp onion powder; 2 tbsp red wine (or use 1 tablespoon balsamic vinegar (id: 5f32d6fe-d1ea-46fe-8e99-3d91ae3c30a3)); 0.25 cup water; 0.5 tsp salt

Instructions

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1

Heat oil (1 tbsp) in a medium skillet over medium heat. Add the thinly sliced red onion (1 cup) and cook until translucent.
2

Add the chopped mushrooms (4 cups), dried rosemary (0.5 tsp), and a good pinch of [salt]. Cook until mushrooms start to turn golden on some edges.
3

Stir occasionally. If the pan dries out, add splashes of [water].
4

In a separate bowl, mix berbere spice (2 tsp), paprika (1 tsp), garlic (2 cloves), coriander (1 tsp), cardamom (0.5 tsp), [a good pinch cinnamon], [a good pinch clove], [a good pinch nutmeg], onion powder (0.25 tsp), red wine (2 tbsp) (or balsamic vinegar (1 tbsp)), and water (0.25 cup). Add this mixture to the skillet with the mushrooms.
5

Mix well, cover, and cook for about mins (15) until the mushrooms are cooked to your preference. Taste and adjust seasoning with [salt]. If a saucier consistency is desired, add more [water] and simmer for a few minutes.
6

Serve with flatbread, toast, or Ethiopian injera with a side of Ethiopian lentils. To make it a full meal, add chickpeas (1 cup) halfway through simmering with the spices, mashing lightly.