📝 About This Recipe
A celebrated vegetarian adaptation of the classic Ethiopian 'Tibs,' this dish transforms humble mushrooms into a savory, meaty masterpiece. Sautéed in fragrant Niter Kibbeh (spiced butter) and seasoned with the bold, fiery kick of Berbere spice, these mushrooms offer a complex profile of smoky, spicy, and umami notes. It is a testament to the richness of Ethiopian fasting traditions, providing a satisfying and aromatic experience that rivals any meat-based original.
🥗 Ingredients
The Mushrooms
- 1.5 pounds Cremini or Button Mushrooms (cleaned and sliced into thick quarters)
- 1/2 pound Shiitake Mushrooms (stems removed, sliced for extra texture)
Aromatics and Base
- 2 medium Red Onion (finely diced)
- 3 tablespoons Niter Kibbeh (Spiced Clarified Butter) (use vegan spiced oil for a vegan version)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated into a paste)
Spices and Seasoning
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Tomato Paste (for depth and color)
Finishing Touches
- 2 pieces Jalapeño or Serrano Pepper (seeded and sliced into long strips)
- 1 sprig Fresh Rosemary (leaves removed and chopped)
- 1/4 cup Dry Red Wine or Water (to deglaze the pan)
- 1/2 lemon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Place a large heavy-bottomed skillet or a traditional 'baltna' pan over medium-high heat. Do not add oil yet; we want to dry-sear the mushrooms first.
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2
Add the sliced mushrooms to the dry pan in a single layer. Let them sit undisturbed for 3-4 minutes until they release their moisture and begin to brown deeply.
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3
Stir the mushrooms and continue cooking for another 3 minutes until the liquid has evaporated and the edges are crisp. Remove mushrooms from the pan and set aside.
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4
In the same pan, lower the heat to medium and add the Niter Kibbeh (or oil). Once melted and shimmering, add the finely diced red onions.
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5
Sauté the onions for 5-7 minutes. You want them to be soft and translucent, almost beginning to caramelize, which provides the base sweetness for the spice.
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6
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
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7
Add the tomato paste and the Berbere spice blend. Stir constantly for 2 minutes to 'toast' the spices and cook out the raw tomato flavor.
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8
Deglaze the pan by pouring in the red wine (or water). Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan.
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9
Return the sautéed mushrooms to the pan. Toss thoroughly to ensure every mushroom is coated in the spicy Berbere base.
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10
Add the sliced jalapeños and the chopped rosemary. Continue to sauté for 3-4 minutes, allowing the flavors to meld.
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11
Season with salt and black pepper to taste. The mushrooms should be tender but still have a 'meaty' bite.
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12
Just before removing from heat, squeeze the fresh lemon juice over the dish to brighten the flavors and cut through the richness of the butter.
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13
Transfer to a warm serving dish immediately. The Tibs should be served sizzling hot for the best experience.
💡 Chef's Tips
Dry-searing the mushrooms first is the secret to a 'meaty' texture; it prevents them from becoming soggy in the sauce. If your Berbere blend is very salty, reduce the added Kosher salt accordingly to maintain balance. For an authentic flavor, do not skip the Niter Kibbeh; if you can't find it, make a quick version by simmering butter with garlic, ginger, and cardamom. Cut your mushrooms into large, uniform pieces so they don't disappear during the high-heat sautéing process. If the dish looks too dry, add a tablespoon of water or broth at the very end to create a light, glossy coating.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (Ethiopian sourdough flatbread) to soak up the spicy juices. Pair with a side of Gomen (slow-cooked collard greens) for a vibrant, nutritional balance. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, cold lager to offset the heat of the Berbere. Include a side of Ayib (Ethiopian fresh cheese) or Greek yogurt to provide a cooling contrast to the spices. Serve as part of a larger 'Beyaynetu' (vegetarian platter) with lentils and split pea stews.