Ethiopian Mushroom Sauté or Ingudai Tibs

by Sala @ Veggie Belly on August 15, 2010

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.

 

Traditional tibs recipes use an Ethiopian spice blend called berbere. My berbere recipe is here.

 

If you can’t find Ethiopian berbere spice for this recipe you can make your own berbere. Or you could get away with substituting Berbere with Indian garam Masala and a little cayenne or paprika. Take a look at the spices in Ethiopian berbere powder and Indian garam Masala powder.

Ethiopian Berbere    Indian Garam Masala
Coriander                           Coriander
Cumin                                  Cumin
Cinnamon                          Cinnamon
Cloves                                 Cloves
Cardamom                        Cardamom
Pepper                                Peppercorns
Nutmeg                              Nutmeg
Fenugreek
Cayenne pepper or paprika
Ginger
Garlic

The spices are almost the same, expect for the added fenugreek, cayenne or paprika, ginger and garlic in berbere. If you used equal amounts of garam masala and cayenne or paprika, you will get pretty close to Berbere flavor ( not traditional, but still tasty).

This mushroom ingudai tibs recipe on mushroom info by Ethiopian restaurant chefs uses portobello mushrooms and sounds delicious.

 

Ethiopian Sautéed Mushrooms with Onions and Peppers or Ingudai Tibs Recipe

serves about 6 as a side dish

2 tablespoons clarified butter or olive oil
1 large green pepper, cut into strips
1 large red onion, cut into strips
2 medium tomatoes, diced
1 lb button mushrooms, cleaned and quartered

for the spice mix  (Awaze sauce)
2 teaspoons Ethiopian berbere (substitute with 1 teaspoon garam masala + 1 teaspoon paprika)
2-3 garlic cloves, minced
1 teaspoon white wine (substitute with lemon juice)

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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Comments

comments

{ 28 comments… read them below or add one }

1 Rosa August 15, 2010 at 2:52 pm

I love Berbere and make it myself. That dish looks very flavorful and enjoyable.

Cheers,

Rosa

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2 Jacqueline August 15, 2010 at 2:52 pm

I adore mushrooms, this is definitely the dish for me. I would love to tuck into it right now. I would go to bed happy :)

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3 Cindy (FarmgirlCyn) August 15, 2010 at 2:52 pm

This looks (and sounds) amazing! We just did a class on Mediterranean cooking at our CSA a couple of weeks ago, and next week we are demo-ing an Indian cooking class. This would fit right in. All the veggies that are coming to the CSA and the local farmers markets…lots of peppers, onions, and tomatoes.

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4 Dana August 15, 2010 at 3:28 pm

My husband’s favorite vegetable is mushrooms and I know he would love them prepared this way. So lovely Sala!

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5 aipi August 15, 2010 at 5:09 pm

I like mushroom as well,this recipe is a keeper !

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6 Asha@FSK August 15, 2010 at 5:23 pm

This is a recipe I must try!!! I love Ethiopian food and mushrooms.. haha.. do I need more motivation?? NO! :D

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7 Chetana August 15, 2010 at 8:41 pm

Wow…tis looks good…berbere mix sounds soo comforting…bet it must hv tasted good.

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8 Sharmilee August 15, 2010 at 10:28 pm

Luv anything with mushrooms…looks delicious

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9 satya August 15, 2010 at 10:54 pm

this mushroom with ethopian curry powder Berbere is interesting and looks tasty…it is surprising to see how common it is to our garam masala…next time i am surely going to try this version thanks for sharing
Satya
http://www.superyummyrecipes.com

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10 nandini.p August 16, 2010 at 5:23 am

Love mushrooms…. Never got a chance to try Ethiopian food.. This looks simple and surely my type. Bookmarked it!!.

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11 Kulsum at JourneyKitchen August 16, 2010 at 5:24 am

Looking for a place in my pantry for Berbere. Haven’t found any space yet. But there is always closet, so there is nothing that can pull me down. Looks scrumptious and your photographs DROOLING!

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12 swathi August 16, 2010 at 8:35 am

Sala,

Ethopian mushroom saute looks delicious. I like their spice mix

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13 Jody August 16, 2010 at 8:36 am

This looks absolutely delicious and your photographs are beautiful! :) .

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14 Brian August 16, 2010 at 1:44 pm

That picture of your hand stirring the dish is GORGEOUS! How did you do that? Gosh I love your site.

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Sala @ Veggie Belly Reply:

Brian, I turned off all the lights in the kitchen. Then placed a single small light to the left of the skillet. Camera was on a tripod on timer :)

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15 Soma August 16, 2010 at 2:45 pm

Love mushrooms and I am loving the spice here!

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16 Xiaolu August 16, 2010 at 3:44 pm

Ethiopian is definitely one of my favorite cuisines. Unfortunately, a lot of the curries are meat-based and even the others have at least 1/4 cup of clarified seasoned butter. Which is why I’m so delighted by your healthier and meat-free recipe.

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17 Mark Scarbrough August 16, 2010 at 6:16 pm

OK, we’ve had dinner. (Goat chops in cherry chipotle glaze with a curried quinoa salad.) And so I’m not hungry. But I want to eat this. Right. Now. Love the spice mixture. What a great find your blog is!

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18 Rajiv August 16, 2010 at 6:16 pm

This sounds delicious. Will need to try it soon!!

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19 delicieux August 16, 2010 at 6:16 pm

I love mushrooms and this looks SO good. I love the generous chunks of mushroom too.

I’ve never had Ethiopian food before, but after seeing this recipe I am sure it won’t be long before I indulge.

Beautiful photos as always :)

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20 Leinana Two Moons August 17, 2010 at 12:35 pm

Yum! That sounds absolutely delicious. I love Ethiopian food & you just reminded me how long it’s been since I’ve had some…totally craving it now :)

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21 Tanvi August 17, 2010 at 1:40 pm

Gorgeous clicks!
Dish looks yum!

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22 Ale August 24, 2010 at 8:45 am

Tried this last evening..and it was major hit! I don’t get paprika where I live (and I didn’t know what a good substitute would be) so I made it paprika-less and served it with chapatis…and it turned out to be a meal to remember.

Next time I’m going to serve it on a communal platter ! Thanks for sharing this wonderful, wonderful recipe!

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Sala @ Veggie Belly Reply:

great!! you can always use chili powder or cayenne powder instead of paprika.

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23 Vegan Piggy August 26, 2010 at 11:48 am

I am absolutely making those mushrooms! I happen to have berbere already in the pantry from a local Ethiopian restaurant. I can’t wait to try it :)

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24 Kathryn September 17, 2010 at 3:53 pm

That looks so so good! I LOVE mushrooms. I recently made this portobello mushroom tower and it was so yummy!

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25 Enokii September 26, 2010 at 11:38 pm

Love the spice mix with the mushrooms. My tomatoes broke up though and my dish got soggier than yours. In you picture it almost appears as if you used sun-dried tomatoes rather than fresh ones regardless, will attempt again!

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Sala @ Veggie Belly Reply:

Crank up the heat next time. Because both mushrooms and tomatoes will get watery, you need to use high heat to cook them in this dish. I did use fresh tomatoes, not sun-dried.

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26 Jeru October 14, 2010 at 5:30 am

Hello, ok please don’t call this Ethiopian food. This is NOT i repeat NOT ethiopian food. this is some ghetto mushroom with vegetables dish. I’m an ethiopian and you’re embarrassing me.

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Samantha Reply:

Is there anyway u could email me so u could help me make some authentic ethiopian dishes. My husband is ethiopian and I like to make him food to remind him of home. Recently I made him some doro wat and he loved it. thamk you.

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Sala @ Veggie Belly Reply:

Sure, please email me veggiebelly@gmail.com

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27 Amisy Food Machine January 29, 2013 at 12:03 am

YUMMY! It makes me slobbery! I love the recipe and thanks for your sharing!

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28 Jen Smith February 2, 2013 at 10:09 pm

Made this tonight (well, as close as I could get with only an hour of spice shopping in my little town), and it was absolutely delicious. Can’t wait to make a big bottle of Berbere spice to have on hand. So many layers of flavor and so easy!

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