Mushroom Tibs

Ingredients

• 600 g (1 1/3 lb)button or oyster mushrooms — halved
• 1red onion — cut into wedges
• 3 clovesgarlic — minced
• 1 tbspfresh ginger — minced
• 2green chilies — slit lengthwise
• 2tomatoes — cut into wedges
• 3 tbspniter kibbeh
• 1 tbspberbere
• 1 sprigfresh rosemary — optional
• 1 tspfine salt
• as neededinjera — for serving

Method

1. Begin by cleaning 600 g (1 1/3 lb) of button or oyster mushrooms with a damp cloth to remove any dirt. Slice them into thick pieces to ensure they hold their shape during cooking. Pat the slices dry with a paper towel to prevent excess moisture. Heat a heavy skillet over high heat until it is almost smoking.
2. Add 3 tablespoons of niter kibbeh to the hot skillet, allowing it to melt and sizzle. Quickly add the mushroom slices in a single layer, ensuring they have enough space to sear properly. Let them cook undisturbed for a few minutes until they develop a deep brown color on one side, then flip to brown the other side. This searing locks in their juices and enhances their flavor.
3. While the mushrooms are searing, slice 1 red onion into wedges, mince 3 cloves of garlic, grate 1 tablespoon of fresh ginger, and slice 2 green chilies. Once the mushrooms are browned, add these aromatics to the skillet. Toss everything together, allowing the edges of the onion and garlic to char slightly, which adds a smoky depth to the dish.
4. Dice 2 tomatoes and add them to the skillet along with 1 tablespoon of berbere. Stir well to combine, ensuring the spices coat the mushrooms and vegetables. Let the mixture cook until the tomatoes break down slightly and the sauce begins to cling to the mushrooms, intensifying the flavors.
5. Season the dish with 1 teaspoon of fine salt and add 1 sprig of fresh rosemary. Stir to distribute the seasoning evenly and allow the rosemary to infuse its aroma into the dish. Serve the Mushroom Tibs sizzling hot with injera, letting the warm, spiced aroma invite everyone to the table.