Ingudai is the Amharic word for Mushrooms. This dish is especially popular among vegetarians that love Ethiopian food, and are looking for a meat substitute for the popular Ethiopian dish – Tibs.
Ingredients Required to Make Ingudai Tibs
For Ingudai Tibs
- 2 tablespoons clarified butter or olive oil
- 1 large green bell pepper, seeded and cut into strips
- 1 large red onion, peeled and cut into strips
- 2 medium seeded and diced tomatoes
- 1 pound button mushrooms, quartered
For Spice Mix (Awaze)
- 2 teaspoons berbere spice
- 3 cloves garlic, minced
- 1 teaspoon lemon juice
- Salt, to taste
- Parsley or cilantro, for garnish
How to Make Ingudai Tibs (Step-by-Step Tutorial)
- In a large skillet, heat the clarified butter or olive oil over medium-high heat. Add the diced tomatoes, sliced red onion, and sliced green bell pepper. Cook for approximately 4 minutes, stirring occasionally, until the vegetables start to soften.
- Add the quartered button mushrooms to the skillet. Continue cooking for an additional 3-4 minutes, or until the mushrooms are cooked through and tender.
- In a small bowl, mix together the berbere spice, minced garlic, and lemon juice to form the spice mix (Awaze).
- Sprinkle the spice mix over the mushrooms and vegetables. Stir well to ensure the spices are evenly distributed. Cook for an additional 3 minutes over high heat, allowing the flavors to meld.
- Taste the dish and add salt as needed to suit your preferences. Stir well to incorporate the salt.
- Garnish the Ingudai Tibs with chopped parsley or cilantro for a fresh and aromatic touch.
- Serve the Ingudai Tibs with Ethiopian injera, cauliflower rice, or bread. The flavorful mushrooms and vegetables make for a delicious and satisfying dish.
Equipment Recommendations to Make Ingudai Tibs
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Ingudai Tibs Recipe
Ingudai Tibs (Ethiopian Sautéed Mushrooms) Recipe
Ingudai is the Amharic word for Mushrooms. This dish is especially popular among vegetarians that love Ethiopian food, and are looking for a meat substitute for the popular Ethiopian dish – Tibs.
5
servingsKeep the screen of your device on
Ingredients
- For Ingudai Tibs
2 tablespoons clarified butter or olive oil
1 large green bell pepper, seeded and cut into strips
1 large red onion, peeled and cut into strips
2 medium seeded and diced tomatoes
1 pound button mushrooms, quartered
- For Spice Mix (Awaze)
2 teaspoons berbere spice
3 cloves garlic, minced
1 teaspoon lemon juice
Salt, to taste
Parsley or cilantro, for garnish
Directions
- In a large skillet, heat the clarified butter or olive oil over medium-high heat. Add the diced tomatoes, sliced red onion, and sliced green bell pepper. Cook for approximately 4 minutes, stirring occasionally, until the vegetables start to soften.
- Add the quartered button mushrooms to the skillet. Continue cooking for an additional 3-4 minutes, or until the mushrooms are cooked through and tender.
- In a small bowl, mix together the berbere spice, minced garlic, and lemon juice to form the spice mix (Awaze).
- Sprinkle the spice mix over the mushrooms and vegetables. Stir well to ensure the spices are evenly distributed. Cook for an additional 3 minutes over high heat, allowing the flavors to meld.
- Taste the dish and add salt as needed to suit your preferences. Stir well to incorporate the salt.
- Garnish the Ingudai Tibs with chopped parsley or cilantro for a fresh and aromatic touch.
- Serve the Ingudai Tibs with Ethiopian injera, cauliflower rice, or bread. The flavorful mushrooms and vegetables make for a delicious and satisfying dish.
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