Meaty portobello mushrooms sautéed in Niter Kibbeh with traditional Ethiopian aromatics.
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Place a large skillet over medium-high heat and add the sliced mushrooms to the dry pan, cooking until they release their moisture and begin to brown.
Add the Niter Kibbeh to the pan and stir to coat the mushrooms once they have shrunk slightly in size.
Add the sliced red onions and sauté for 5 minutes until they become soft and translucent.
Stir in the minced garlic, grated ginger, and Berbere spice, toasting the spices for about 1 minute until very fragrant.
Add the diced tomatoes and the vegetable broth, stirring to deglaze the bottom of the pan and create a light sauce.
Simmer the mixture for 3-4 minutes until the liquid reduces and thickens around the mushrooms.
Toss in the sliced jalapeños and the rosemary sprig, cooking for just 2 more minutes to soften the peppers.
Remove from heat, season with salt to taste, and serve immediately with warm Injera flatbread.
