Ingudai Tibs (Ethiopian Sautéed Mushrooms )

Mikekey *


Ethiopian mushroom sauté that is simple to make but tastes wonderfully complex. Ingudai means mushroom and tibs means to sauce. NOTE: For the berbere spice, use Berbere (Red Pepper Spice Mixture) or your favorite blend, or sub garam masala and some cayenne pepper.


★★★★★ 1 vote

20 Min
10 Min
Stove Top


  • 2 Tbsp
    clarified butter, or olive oil
  • 1 large
    green bell pepper, seeded and cut into strips
  • 1 large
    red onion, peeled and cut into strips
  • 2 medium
    tomatoes, seeded and diced
  • 1 lb
    button mushrooms, quartered

  • 2 tsp
    berbere (see note in description)
  • 3 clove
    garlic, minced
  • 1 tsp
    lemon juice
  • ·
    salt, to taste
  • ·
    parsley or cilantro, to garnish

How to Make Ingudai Tibs (Ethiopian Sautéed Mushrooms )


  1. Heat butter or oil in a large skillet. Add peppers, onions and tomato. Cook on medium high heat till the vegetables have softened a little, about 4 minutes. Add mushrooms.
  2. Mix all ingredients for spice mix and add to the mushrooms. Turn up heat to high. Sauté for about 3 minutes or till mushrooms are done. Add salt at the end. Garnish with cilantro or parsley.
  3. Serve with rice, bread or Ethiopian Injera.

Printable Recipe Card

About Ingudai Tibs (Ethiopian Sautéed Mushrooms )

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: African
Hashtags: #mushrooms #Ethiopia

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