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Ingudai Tibs Recipe: How to Make Ethiopian Sautéed Mushrooms

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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

Scale

For Ingudai Tibs

  • 2 tablespoons (30ml/28g) clarified butter or olive oil
  • 1 large (150g) green bell pepper, seeded and cut into strips
  • 1 large (110g) red onion, peeled and cut into strips
  • 2 medium (240g total) seeded and diced tomatoes
  • 1 pound (450g) button mushrooms, quartered

For Spice Mix (Awaze)

  • 2 teaspoons (4g) berbere spice
  • 3 cloves (9g) garlic, minced
  • 1 teaspoon (5ml) lemon juice
  • Salt, to taste
  • Parsley or cilantro, for garnish

Instructions

  1. 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.
  2. 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.
  3. In a small bowl, mix together the berbere spice, minced garlic, and lemon juice to form the spice mix (Awaze).
  4. 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.
  5. Taste the dish and add salt as needed to suit your preferences. Stir well to incorporate the salt.
  6. Garnish the Ingudai Tibs with chopped parsley or cilantro for a fresh and aromatic touch.
  7. Serve the Ingudai Tibs with Ethiopian injera, cauliflower rice, or bread. The flavorful mushrooms and vegetables make for a delicious and satisfying dish.

Nutrition

Find it online: https://ethiopianroots.com/ingudai-tibs-recipe/