Ingudai Tibs (Ethiopian Sautéed Mushrooms )
Recipe: #26484
July 10, 2017
Categories: Side Dishes, Mushrooms, Peppers, African, Sunday Dinner, Gluten-Free No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Spices, Kosher Dairy, more
"Ethiopian mushroom sauté that is simple to make but tastes wonderfully complex. Ingudai means mushroom and tibs means to sauce. For the berbers spice, use #recipe11603 or your favorite blend, or sub garam masala and some cayenne pepper."
Ingredients
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- For the spice mix (Awaze sauce)
Nutritional
- Serving Size: 1 (175.6 g)
- Calories 75.4
- Total Fat - 4.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 10.2 mg
- Sodium - 45 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 2.4 g
- Sugars - 4.6 g
- Protein - 2.6 g
- Calcium - 20.8 mg
- Iron - 0.6 mg
- Vitamin C - 28.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat butter or oil in a large skillet. Add peppers, onions and tomato. Cook on medium high heat till the vegetables have softened a little, about 4 minutes. Add mushrooms.
Step 2
Mix all ingredients for spice mix and add to the mushrooms. Turn up heat to high. Sauté for about 3 minutes or till mushrooms are done. Add salt at the end. Garnish with cilantro or parsley.
Step 3
Serve with rice, bread or Ethiopian Injera.
Tips
No special items needed.