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.



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