Inguday Tibs, a vibrant and flavorful Ethiopian dish, offers a delicious vegetarian alternative to traditional meat-based tibs. This recipe focuses on showcasing the earthy richness of mushrooms, sautéed to perfection with a medley of aromatic spices. Forget heavy oils; this version embraces a lighter, healthier approach while maintaining the authentic Inguday Tibs experience. The distinct blend of berbere spice, garlic, and onions creates a complex and satisfying taste profile that will tantalize your taste buds. Forget complicated techniques; this recipe is surprisingly simple to execute.
This oil-free method retains the natural moisture and texture of the mushrooms, resulting in a tender and succulent dish. The captivating aromas and bold flavors make this Inguday Tibs a perfect centerpiece for any meal, whether a weeknight dinner or a special occasion. Ready to embark on a culinary journey to Ethiopia? Let's dive into the step-by-step instructions to create your own unforgettable Inguday Tibs.
Tools Needed
- Medium saucepan
- Large skillet or saucepan
- 2-cup measuring cup
- Bamboo scraper or silicone spatula
- Timer
- Serving bowl
- Coffee filter or cheesecloth (optional)
Ingredients
- Portobello mushrooms: 18 ounces
- Large onion: 1
- Habanero peppers: 2-3
- Pinot Noir wine
- Berbere spice blend (mitmita)
- Quarter vemma (Ethiopian cardamom)
- Salt and pepper
- Water
Step-by-Step Instructions
Step 1. Prepare the Mushrooms and Onions
- Blanch mushrooms in two batches in boiling water for 2-3 minutes each. Reserve the mushroom broth.
- Sauté onion in a large skillet over high heat until golden brown, adding small amounts of water to scrape up the caramelized bits from the pan. This process takes approximately 20-30 minutes.
Step 2. Sauté with Spices and Wine
- Add about half of the red wine to the onions, then stir in the berbere (mitmita) spice blend. Ensure all the onions are coated.
- Add the jalapenos and blanched mushrooms to the onions and wine mixture. Coat well.
- Pour in the remaining wine, cover and steam for 2-3 minutes, ensuring all mushrooms are coated.
Step 3. Reduce and Finish the Sauce
- Remove the lid, stir in the quarter vemma (black cardamom), and cook for another 30 seconds to a minute.
- Transfer the onions, peppers, and mushrooms to a serving bowl, reserving the liquid in the pan.
- Turn the heat to high, and use a spatula to scrape up any remaining flavorful bits from the pan. Allow the mixture to boil gently to concentrate the wine.
- Drizzle the concentrated wine sauce over the mushrooms.
Read more: Misir Wat: Authentic Ethiopian Red Lentil Stew Recipe
Tips
- Use a decent quality Pinot Noir for best flavor.
- Adjust the amount of berbere (mitmita) to your spice preference.
- Blanching mushrooms keeps them plump and prevents shriveling.
- Strain and freeze the leftover mushroom broth for later use.
Nutrition
- Calories: 400
- Fat: 7g
- Carbs: 60g
- Protein: 20g
FAQs
1. Can I use other types of mushrooms besides button mushrooms?
Absolutely! Cremini, shiitake, or oyster mushrooms would all work well. Choose your favorite!
2. What can I do if I don't have berbere spice?
While berbere is key to the authentic flavor, you can substitute with a blend of paprika, cayenne pepper, cumin, and garlic powder. Adjust the amounts to your spice preference.
Enjoy your delicious and healthy Ethiopian Inguday Tibs! This oil-free recipe allows you to savor the rich flavors of Ethiopia without compromising on your health goals. Serve it with injera bread for a truly authentic and satisfying experience.