Ethiopia / Side
Inguday Tibs (Ethiopian Mushroom Stir-Fry)
Inguday tibs is a flavorful and aromatic dish made with sautéed mushrooms, onions, and a blend of spices. This vegetarian stir-fry is a popular dish in Ethiopian cuisine and is enjoyed as a main course or a side dish.
Ingredients
- olive oil2 tbsp
- onion, large; thinly sliced1
- garlic, minced3 clove
- ginger, grated1 tbsp
- berbere1 tsp
- paprika1/2 tsp
- cumin1/2 tsp
- turmeric1/4 tsp
- cayenne pepper, or to taste1/4 tsp
- salt, to taste
- pepper, to taste
- mushrooms, fresh; sliced1 lb
- soy sauce2 tbsp
- lemon juice2 tbsp
- parsley, fresh; or cilantro; chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.
Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned.
Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.
Taste and adjust the seasoning with salt and pepper if needed.
Remove from heat and garnish with freshly chopped parsley or cilantro.
Serve hot as a main course or a side dish, accompanied by injera or rice.
