Inguday Tibs

Inguday Tibs is an Ethiopian mushroom dish that is sautéed with aromatic and seasoned with Awaze sauce for a warm and complex flavor. Awaze is an Ethiopian condiment used as a thin sauce to be added into stews or a thick paste for dipping meat. This recipe uses a quick Awaze sauce that is made by mixing Ethiopian Berbere spice blend with white wine and a touch of honey to achieve a good balance of sweet, spicy, and sour elements. Traditionally, Inguday Tibs is served with Injera, an Ethiopian style fermented flatbread. Other flatbreads like Pita or Chepati is also suitable if Injera is not available. Serves 2
 

Ingredients for Sweating Mushrooms:
2  tablespoons High Heat Oil, of choice
1  pound (~450g) Cremini Mushrooms
½ teaspoon Pure Kosher Salt, or more to taste

Aromatics + Cooking Oil:
1  tablespoon High Heat Oil
1  small Yellow Onion, chopped
1  Jalapeño Pepper, seeded and chopped
2  Garlic Cloves, minced
1  small knob Ginger (about the size of 1 garlic clove), minced

Quick Awaze Sauce:
3  tablespoons Dry White Wine
2  teaspoons Ethiopian Berbere, or more to taste
2  drops (~¼ tsp) Honey or Maple Syrup
¼ teaspoon freshly ground Black Pepper, or more to taste

For Service:
2  servings of Ethiopian Injera, or any Flatbread of choice

MISE EN PLACE

  • Wash and prepare mushrooms. Place the mushrooms in a colander and wash under cold running water. Cut each mushroom cap in half or quarter them depending on their size. Set aside.
  • Gather and prepare aromatics. In a medium bowl, combine chopped onions, jalapeños, garlic, and ginger. Set aside.
  • Make Awaze sauce. In a small bowl, combine wine, Berbere spice blend, sweetener, and black pepper. Mix well and set aside.

COOKING METHOD

  1. Sweat Mushrooms. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add mushrooms, sprinkle a bit of salt and stir occasionally. Once the mushrooms start to cook, they will start releasing their moisture. Stir a few times until the moisture has evaporated and mushrooms begin to sizzle in the skillet.
  2. Reduce heat to medium.
  3. Add more oil and sauté the aromatics. Add an additional tablespoon of oil and the aromatics into the skillet. Stir occasionally until the onions are slightly browned.
  4. Add Awaze sauce and cook until it evaporates. Mix Awaze sauce thoroughly and cook until the wine has completely evaporated.
  5. Remove from heat.
  6. Taste and adjust the seasonings to your liking by adding more Berbere, salt, or black pepper.
  7. Serve Inguday Tibs with fresh Injera or any other flatbread of choice.