July 10, 2017
Fresh Tomatoes, Side Dishes, Vegetables,
Mushrooms, Peppers, African, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Spices, Kosher Dairy more
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"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."
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.
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.
Serve with rice, bread or Ethiopian Injera.
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