Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil
  • 1 cup thinly sliced red onion
  • 4 cups chopped mushrooms
  • 1/2 teaspoon dried rosemary
  • 2 teaspoons berbere (spice blend , see notes to make your own )
  • 1 teaspoon paprika
  • 2 cloves minced garlic
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • a good pinch each of cinnamon, (clove and nutmeg)
  • 1/4 teaspoon onion powder
  • 2 tablespoons red wine or use 1 tablespoon balsamic vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt

Instruction

  • Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
  • Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
  • Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
  • Then mix in the berbere , paprika, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
  • Mix well and cover and cook until the mushrooms are cooked to preference.
  • Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins. Serve with some flatbread or toast or Ethiopian injera with a side of Ethiopian lentils