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
5
servingsIngudai 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.
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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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