Ingudai Tibs Recipe: How To Make Ethiopian Sautéed Mushrooms

Ingredient Highlights

Berbere spice: The heart and soul of this dish, a complex Ethiopian chili powder blend that offers a beautiful balance of heat, sweetness, and earthy notes.

Clarified butter (niter kibbeh): Lends a rich, nutty depth that olive oil simply can’t replicate, though olive oil is a perfectly fine substitute for a vegan version.

Button mushrooms: Their earthy flavor and meaty texture make them an ideal stand-in for traditional tibs meat.

See the full ingredient list in the recipe card below.

Equipment Needed

You won’t need much specialized equipment for this recipe, making it accessible for any home cook. A large skillet or a Dutch oven is essential for sautéing the vegetables and mushrooms evenly. A sturdy skillet with a wide surface area ensures your ingredients get a good sear rather than steaming, which is key for developing those rich flavors.

Step-by-Step Overview

Begin by heating your clarified butter or olive oil in a large skillet over medium-high heat.

Add diced tomatoes, sliced red onion, and sliced green bell pepper. Stir occasionally for about four minutes until they begin to soften.

Add quartered button mushrooms to the skillet and continue cooking for another 3-4 minutes.

Prepare the Awaze spice mix by combining berbere spice, minced garlic, and a touch of lemon juice in a small bowl.

Once mushrooms are tender, sprinkle the spice mix over them and the vegetables. Stir thoroughly.

Cook for an additional three minutes over high heat, allowing the spices to bloom and meld with the vegetables.

Taste and adjust the salt as needed. Garnish with fresh parsley or cilantro and serve hot with injera, cauliflower rice, or your favorite bread.

Storage & Reheating Tips

Ingudai Tibs makes for fantastic leftovers! Store any cooled portions in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or vegetable broth if it seems a bit dry, until heated through. You can also microwave it, but the skillet method helps maintain the texture of the mushrooms and vegetables better.

Variations & Substitutions

This recipe is wonderfully adaptable. For a spicier kick, increase the amount of berbere spice or add a pinch of cayenne pepper. If you prefer a milder flavor, reduce the berbere slightly. You can also experiment with different types of mushrooms, such as cremini or shiitake, for varied textures and flavors. For a heartier meal, consider adding a can of drained and rinsed chickpeas during the last few minutes of cooking to boost the protein content.

FAQs

Can I freeze Ingudai Tibs?

While technically possible, freezing can alter the texture of the mushrooms, making them a bit rubbery upon thawing. It’s best enjoyed fresh or refrigerated.

Is this dish gluten-free?

Yes, Ingudai Tibs is naturally gluten-free, especially when served with injera made from 100% teff flour or with cauliflower rice.

What if I don’t have berbere spice?

While berbere is highly recommended for authentic flavor, in a pinch, you could try a blend of paprika, cayenne pepper, ginger, garlic powder, and a touch of allspice, but the flavor profile will be different.

Can I make this vegan?

Absolutely! Simply substitute the clarified butter with olive oil or your preferred plant-based oil.

Cultural Significance

Ingudai Tibs holds a special place in my heart as a testament to the versatility and richness of Ethiopian vegetarian cuisine. In Ethiopia, tibs traditionally refers to sautéed meat, often beef or lamb. However, with a significant portion of the population observing fasting periods where meat and animal products are abstained from, vegetarian tibs dishes like Ingudai Tibs have become incredibly popular. It’s a delicious example of how Ethiopian cooks ingeniously adapt traditional flavors to create equally satisfying plant-based alternatives, ensuring that the vibrant tastes of Ethiopia can be enjoyed by everyone, regardless of dietary preference.