June 18, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Mushrooms, African, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Wine, Kosher Dairy more
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"Ingudai tibs or Inguday tibs is an Ethiopian mushroom sauté that is simple to make but tastes wonderfully complex. Ingudai means mushroom and tibs means to saute."
Heat butter or oil in your largest skillet.
Add onions, peppers and tomato.
Cook on medium high heat till the vegetables have softened a little, about 4 minutes.
Then add mushrooms. Crank up heat to high.
Mix all ingredients for spice mix and add to the mushrooms. Sauté on high for about 3 minutes or till mushrooms are done.
Add salt at the end.
Garnish with cilantro or parsley.
Serve with rice, bread or Ethiopian Injera.
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These mushrooms are amazing. Thank you for sharing! Made for CQ '17.
This turned out so well. I really loved mushrooms and expected I would enjoy this dish, and I have to say that I really did like it. The spice blend added a really great flavor and just the right spicy touch to the mushrooms, bell pepper, tomatoes and onion. I served it with (Ethiopian) Spicy Fish Fillets and some homemade Injera flat bread. I'm so glad I came across this recipe, because we really liked it. Thanks, lazyme.