Sautéed Ethiopian Mushroom Tibs with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant mushroom stir-fry infused with Ethiopian spices, fresh garlic, and rosemary for a flavorful vegetarian dish. This ethiopian-inspired vegetarian ready in about 25 minutes pairs sliced button mushrooms, medium thinly sliced red onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp niter kibbeh in a large skillet over medium-high heat until shimmering. Add 1 medium thinly sliced red onion and sauté for 3 minutes until softened.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp chopped fresh rosemary leaves, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 16 oz sliced button mushrooms and 1 tbsp berbere spice blend, sauté for 8-10 minutes until mushrooms release moisture and begin to brown.
  4. Step 4: Season with salt to taste, 1/2 tsp black pepper, and drizzle with 1 tbsp lemon juice. Toss to combine and cook for another 2 minutes before serving warm.

Frequently asked questions

How long does Sautéed Ethiopian Mushroom Tibs with Garlic and Rosemary take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Ethiopian Mushroom Tibs with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced button mushrooms from drying out.

Can I substitute ingredients in Sautéed Ethiopian Mushroom Tibs with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Ethiopian Mushroom Tibs with Garlic and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Ethiopian Mushroom Tibs with Garlic and Rosemary vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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