Inguday Tibs (Ethiopian Mushroom Stir-Fry)
Inguday tibs is a quick Ethiopian mushroom stir-fry that gets its depth from berbere, ginger and a long, patient start with the onions. Tibs is traditionally a dish of sautéed meat, and mushrooms take well to the same treatment, browning in the spiced oil until they turn savory. A splash of lemon at the end keeps the heat bright. Scoop it up with injera or spoon it over rice.
Instructions
Warm the olive oil in a large skillet or wok over medium heat. Add the sliced onion and cook, stirring now and then, until it turns translucent.
Stir in the garlic and ginger and cook for about a minute, until the smell rises from the pan.
Add the berbere, paprika, cumin, turmeric, cayenne, salt and pepper. Stir well so the onion, garlic and ginger are coated in the spices.
Add the sliced mushrooms and toss them through the spiced onions. Cook for 5 to 7 minutes, until the mushrooms are tender and lightly browned. If the pan is crowded, cook them in batches so they brown rather than steam.
Drizzle over the soy sauce and lemon juice and stir until the mushrooms are evenly coated.
Taste and adjust with more salt and pepper if needed. Take the pan off the heat and scatter with chopped parsley or cilantro.
Serve hot as a main or a side, with injera or rice.
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