Name: Ye’ingudai Awaze Tibs (Stir-Fried Mushrooms with Onion and Rosemary in a Spicy Wine Sauce)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 1 tablespoon ground berbere or Berbere Paste; 2 tablespoons table wine; 1 tablespoon water; 2 teaspoons Ye’qimem Zeyet or extra-virgin olive oil; ¼ teaspoon granulated onion; 3 cloves garlic, pressed or minced (1½ teaspoons); 1 tablespoon Ye’qimem Zeyet or extra-virgin olive oil; ½ onion, cut into ¼-inch-thick slivers (1 cup); 1 tablespoon minced fresh rosemary; ½ teaspoon salt, plus more if desired; 1½ pounds button mushrooms, trimmed and quartered

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This is a quick and easy dish to make, especially if you have access to fresh rosemary. It packs a delicious punch of flavor from the fresh herb, berbere, and wine.

Ingredients

Awaze

2 tablespoons table wine
1 tablespoon ground berbere or

Method

To make the awaze, combine all the ingredients in a small bowl.

To make the mushrooms, put a large saucepan over high heat. When hot, add the onion, Ye’qimem Zeyet, and salt. Cook, stirring constantly, until the onion has softened, about 2 minutes. Add the mushrooms and rosemary and cook, stirring frequently, until the mushrooms are lightly browned and have begun to soften