Ethiopian Mushrooms Tibs Stir-fry (Ingudai tibs)

[nverland]

Ethiopian Mushrooms Tibs Stir-fry (Ingudai tibs)
Prep Time5 mins Cook Time15 mins Total Time20 mins Servings: 4

Ingredients

1 tablespoon oil
1 cup (160 g) thinly sliced red onion
4 cups (385 g) chopped mushrooms
1/2 teaspoon dried rosemary

For the sauce:

2 teaspoons berbere spice blend, *see notes to make your own
1 teaspoon paprika
2 cloves minced garlic
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
a good pinch each of cinnamon, clove and nutmeg
1/4 teaspoon onion powder
2 tablespoons red wine or use 1 tablespoon balsamic vinegar
1/4 cup (60 ml) water
1/2 teaspoon salt


Instructions

Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
Then mix in the berbere, paprika, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
Mix well and cover and cook until the mushrooms are cooked to preference.
Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins. Serve with some flatbread or toast or Ethiopian injera with a side of Ethiopian lentils

Notes
To make it into a meal, add in 1 cup cooked chickpeas half way through simmering with the spices. Mash lightly and continue to cook

*Berbere blend: mix 1.5 tsp paprika or New Mexico chili powder, 1/2 tsp ground coriander, 1/2 teaspoon cumin, 1/8 teaspoon fenugreek powder, 1/2 teaspoon cardamom, 1/2 teaspoon onion flakes, 1/4 teaspoon black pepper, pinch of cinnamon and clove.