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Mains, Quick and Easy, Vegetarian

Inguday tibs

Inguday tibs
Glenn Koenig / Los Angeles Times

When tourist James Barker had dinner at the home of his Ethiopian hosts, he knew he'd have to be polite and eat whatever indigenous cuisine they offered him. He didn't know it wouldn't be cooked. Ethiopia is "a nation who ... Read more

Total time: 25 minutes | Serves 4
  • 3 large portobello mushrooms
  • 1 tablespoon berbere, more if desired
  • 1/2 teaspoon ground ginger
  • 3 tablespoons water, more if desired
  • 2 tablespoons olive oil, divided, more if desired
  • 1/2 cup diced red onion, cut in bite-sized pieces
  • 1 small tomato, cut into bite-sized pieces
  • Salt

Step 1Prepare the mushrooms: Stem the mushrooms and use a spoon to gently scoop out the gills inside the cap (you can also peel away the top thin layer of the mushrooms, though this is not essential). Cut the mushrooms into pieces about 1 to 2 inches in length.

Step 2Prepare the awaze sauce: In a small bowl, combine the berbere with the ginger, water and 1 tablespoon oil, stirring with a spoon until smooth. For a spicier dish, make more of the sauce, keeping the same proportions.

Step 3In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Stir in the onions and cook for a minute or two to soften. Stir in the tomatoes and mushrooms. Add the awaze and stir until all of the ingredients are coated with the sauce. Cook over low heat, stirring frequently, until the mushrooms reach the desired tenderness, about 10 minutes. Remove from heat and season with one-half teaspoon of salt, or to taste.

Note: Berbere powder, a spice blend used in the awaze (a spicy red pepper paste), can be found at Ethiopian markets and select cooking stores. It is also available online.


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