Inguday Tibs (Ethiopian Mushroom Stir-Fry)

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon berbere spice blend
• ½ teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon turmeric
• ¼ teaspoon cayenne pepper, or to taste
• Salt to taste
• Pepper, to taste
• 1 pound fresh mushrooms, sliced
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• Fresh parsley or cilantro, chopped, for garnish

Ingredients for 2 servings (705 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.

   Stovetop
2. 2

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   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.

4. 4

   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.

   Stovetop
5. 5

   Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.

6. 6

   Taste and adjust the seasoning with salt and pepper if needed.

7. 7

   Remove from heat and garnish with freshly chopped parsley or cilantro.

8. 8

   Serve hot as a main course or a side dish, accompanied by injera or rice.