Sautéed Ingudai Tibs with Garlic and Berbere

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

A vibrant Ethiopian mushroom stir-fry seasoned with garlic, berbere, and fresh herbs for a flavorful vegetarian dish. This ethiopian-inspired vegetarian ready in about 25 minutes pairs ounces, sliced button mushrooms, tablespoons niter kibbeh, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons of niter kibbeh in a large skillet over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add 1 medium diced yellow onion and sauté for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 3 minced garlic cloves and 1 small thinly sliced green chili pepper, cooking for 1 minute until aromatic.
  4. Step 4: Add 16 ounces sliced button mushrooms, 1 1/2 tablespoons berbere spice blend, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh thyme. Sauté for 8-10 minutes, stirring occasionally, until the mushrooms are browned and tender.
  5. Step 5: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then drizzle with 1 tablespoon lemon juice. Stir to combine and cook for an additional 1 minute before serving.

Frequently asked questions

How long does Sautéed Ingudai Tibs with Garlic and Berbere 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 Ingudai Tibs with Garlic and Berbere?

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 tablespoons niter kibbeh from drying out.

Can I substitute ingredients in Sautéed Ingudai Tibs with Garlic and Berbere?

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 Ingudai Tibs with Garlic and Berbere 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 Ingudai Tibs with Garlic and Berbere 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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