Inguday Tibs (Spicy Sautéed Mushrooms in Awaze)
እንጉዳይ ጥብስ·(in-goo-die teebs)
Ye'Tsom Weeknights: 30-Minute Vegan Dinners
If you ask an Ethiopian grandmother how to make tibs, she’ll tell you it’s all about the sear and the spice. Traditionally a celebratory meat dish, tibs transforms into a brilliant, earthy staple during the frequent fasting days of the Orthodox church. The secret here isn't just securing good berbere—it’s the unforgiving heat required to dry-sweat the mushrooms so they caramelize instead of boiling in their own water. Tossed in a quick, punchy awaze paste adapted with dry red wine and a drop of honey to mimic traditional tej, this is the unmistakable, fiercely savory taste of a real Ethiopian family kitchen, pulled off on a frantic Tuesday night.
Before you start
Have your mise en place ready before the mushrooms hit the pan.
Tibs is a fast, high-heat process, so ensure your onions are julienned, tomatoes diced, and awaze paste completely mixed before you turn on the stove.
Ingredients
- authentic Ethiopian Berbere blend2 tbsp
- dry red wine3 tbsp
- honey1/2 tsp
- neutral cooking oil3 tbsp
- clove garlic1 large
- Cremini mushrooms1 lb
- red onion1 med
- jalapeno pepper1 med
- tomato1 small
- fresh rosemary leaves1 tsp
- ground Korarima1/4 tsp
- kosher salt1/2 tsp
Method
- 01
Whisk together the awaze spice paste.
In a small bowl, combine the berbere, wine, honey, 1 tablespoon of the oil, and the minced garlic until it forms a smooth, thick paste.
- 02
Dry-sweat the mushrooms in a hot skillet.
Place a large, wide skillet over medium-high heat with 1 tablespoon of oil. Add the quartered mushrooms and salt. They will initially soak up the oil and then release a massive amount of water; let them cook undisturbed until every drop of liquid evaporates and the mushrooms form a deep, fiercely sizzling brown crust.
- 03
Remove the mushrooms and build the aromatics.
Transfer the caramelized mushrooms to a plate, lower the heat to medium, and add the final 1 tablespoon of oil to the skillet along with the julienned red onions.
- 04
Soften the onions while maintaining their structure.
Cook the onions for 3 to 4 minutes until they are softened and just beginning to turn golden on the edges, taking care not to let them turn into mush.
- 05
Bloom the awaze and tomatoes.
Add the diced tomato, sliced jalapeño, and the prepared awaze paste to the onions, sautéing for 2 minutes until the alcohol cooks off and the tomatoes break down into a clinging sauce.
- 06
Bring the dish together.
Return the mushrooms and their resting juices to the skillet, fold in the fresh rosemary and korarima, and toss continuously for a minute or two until everything is coated, fragrant, and hot.
Notes
The mushroom sweat is non-negotiable.
If you rush the cooking of the mushrooms or crowd the pan without letting the water fully evaporate, you'll end up with a watery soup instead of the chewy, deeply seared texture that defines true tibs.
Adjust the heat to your preference.
Ethiopian food is deeply flavorful, not purely painful. Start with less berbere if you are sensitive to spice, adding a pinch of mild smoked paprika to maintain the necessary volume and color of the paste.
From Heirloom Ethiopian.