Mushroom Tibs (Vegetarian)

Ingredients

• 1 pound Portobello mushrooms, sliced into thick strips
• 1 large Red onion, thinly sliced
• 3 tablespoons Niter Kibbeh (Ethiopian spiced butter) or oil for vegan
• 2 tablespoons Berbere spice blend
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 medium Roma tomato, diced
• 1 whole Jalapeño, deseeded and sliced
• 0.25 cup Vegetable broth or water
• 0.5 teaspoon Salt
• 1 small Fresh rosemary sprig(optional)

Instructions

1. 1

   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.

2. 2

   Add the Niter Kibbeh to the pan and stir to coat the mushrooms once they have shrunk slightly in size.

3. 3

   Add the sliced red onions and sauté for 5 minutes until they become soft and translucent.

4. 4

   Stir in the minced garlic, grated ginger, and Berbere spice, toasting the spices for about 1 minute until very fragrant.

5. 5

   Add the diced tomatoes and the vegetable broth, stirring to deglaze the bottom of the pan and create a light sauce.

6. 6

   Simmer the mixture for 3-4 minutes until the liquid reduces and thickens around the mushrooms.

7. 7

   Toss in the sliced jalapeños and the rosemary sprig, cooking for just 2 more minutes to soften the peppers.

8. 8

   Remove from heat, season with salt to taste, and serve immediately with warm Injera flatbread.