Inguday Tibs (Ethiopian Mushroom Stir-Fry)
Inguday tibs is a flavorful and aromatic dish made with sautéed mushrooms, onions, and a blend of spices. This vegetarian stir-fry is a popular dish in Ethiopian cuisine and is enjoyed as a main course or a side dish.
Source and licence
"Inguday Tibs (Ethiopian Mushroom Stir-Fry)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Inguday_Tibs_(Ethiopian_Mushroom_Stir-Fry), revision 4510143), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Inguday_Tibs_(Ethiopian_Mushroom_Stir-Fry)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510143
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon berbere spice blend
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne pepper, or to taste
- Salt to taste
- Pepper, to taste
- 1 pound fresh mushrooms, sliced
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- Fresh parsley or cilantro, chopped, for garnish
Method
- Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.
- Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned.
- Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.
- Taste and adjust the seasoning with salt and pepper if needed.
- Remove from heat and garnish with freshly chopped parsley or cilantro.
- Serve hot as a main course or a side dish, accompanied by injera or rice.