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Expand your palate with this delicious mushroom tibs recipe from Feedel Bistro, widely considered Atlanta’s best spot for authentic Ethiopian and Eritrean food – especially for vegans, vegetarians, and pescatarians.
Siblings Tamar Telahun and Simon Gebru opened Feedel in 2018. The two were born and raised in Ethiopia, and their parents were from Eritrea. The siblings combined these cuisines when they opened the bistro, and keep a family connection present on the menu.
Today, Feedel Bistro is sharing its recipe for Ingudai tibs. Ingudai means “mushroom” in Amharic, an Ethiopian language.
Editor’s Note – you’ll see a mention of “mom’s secret sauce” in this recipe. We wanted you to get the full picture of the recipe, but the siblings are keeping that one a secret. You’ll have to head to the bistro to get a full taste!
Ingudai (Mushroom) Tibs
Ingredients:
1 pound mushrooms (you can use Portobello mushroom or button mushrooms) cleaned and quartered
1/2 cup red onion, cut into (medium)
2 garlic cloves (minced )
1/2cup tomatoes, diced (medium)
2-3 teaspoons berbere spice mix (it depends if you like it spicy or mild)
1 teaspoon of tomato sauce (homemade)
4 slices of jalapeños
1 teaspoon “moms secret spice” we can’t tell you about
Directions:
- Heat oil in your largest skillet
- Add onions, mushrooms, garlic, and salt and pepper
- Cook on medium-high heat till the all vegetables have softened a little, about 4 minutes, add a small amount of water
- Add berbere and homemade tomato sauce, as well as a small amount of water to keep the consistency in the mixture. Move up the heat to high till sautéed mushrooms are soft.
- Mix all ingredients for the spice mix and add to the mushrooms. Sauté on high for about 3 minutes or till mushrooms are done.
- To finish off, add four slices of jalapeños and of course mom’s special secret sauce.
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