INGUDAI TIBS (Ethiopian sautéed mushrooms, for 4 to 6)
For the mushrooms:
2 tablespoons clarified butter, or olive oil
1 large green bell pepper, seeded and cut into strips
1 large red onion, peeled and cut into strips
2 medium tomatoes, seeded and diced
1 pound button mushrooms, quartered
For the spice mix (awaze):
2 teaspoons berbere either bottled or home made
3 cloves garlic, minced
1 teaspoon fresh lemon juice
salt, to taste
parsley or cilantro, for garnish
1. Heat butter or oil in a large skillet. Add peppers, onion and tomato. Cook on medium high heat until the vegetables have softened a little, about 4 minutes. Add mushrooms.
2. Mix ingredients for spice mix and add to the mushrooms. Turn up heat to high. Saute for about 3 minutes, or until mushrooms are done. Add salt at the end. Garnish with cilantro or parsley.