Stir-Fried Ingudai Tibs with Garlic and Berbere Mushrooms

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

Tender mushrooms quickly sautéed in berbere spiced oil with garlic and fresh herbs, a vibrant Ethiopian-inspired vegetarian stir-fry. This african-inspired vegetarian (vegetarian) ready in about 25 minutes pairs cleaned and quartered button mushrooms, thinly sliced garlic cloves, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 African cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp niter kibbeh (spiced clarified butter) in a large skillet over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 16 oz quartered button mushrooms and 1 tbsp berbere spice mix, stirring frequently to coat mushrooms evenly. Cook for 6-8 minutes until mushrooms release their juices and begin to brown at the edges.
  3. Step 3: Stir in 1 tsp finely chopped fresh rosemary and 1 tsp finely chopped fresh thyme. Season with 1 tsp salt and 1/2 tsp black pepper, cooking for 2 more minutes until herbs are fragrant.
  4. Step 4: Remove from heat and drizzle 1 tbsp lemon juice over the mushrooms, tossing gently to combine. Serve warm as a side dish or over injera.

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Frequently asked questions

How long does Stir-Fried Ingudai Tibs with Garlic and Berbere Mushrooms 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 Stir-Fried Ingudai Tibs with Garlic and Berbere Mushrooms?

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 thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Ingudai Tibs with Garlic and Berbere Mushrooms?

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 Stir-Fried Ingudai Tibs with Garlic and Berbere Mushrooms 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 Stir-Fried Ingudai Tibs with Garlic and Berbere Mushrooms 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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