Ye Mushroom Tibs Recipe

Clean and slice mushrooms

Wipe mushrooms with a damp cloth or soft brush to remove dirt. Trim stems if needed and slice mushrooms into 1/4-inch thick slices (or quarter larger mushrooms) so they cook evenly.

Chop remaining vegetables

Cut zucchini into 1/2-inch half-moons. Deseed and core the red and yellow bell peppers, then cut into 1/2-inch strips or bite-size pieces. Peel and thinly slice the yellow onion. Mince the garlic cloves. Roughly chop cilantro and set aside for garnish.

Heat fats

Place a large skillet or heavy saute pan over medium-high heat. Add the neutral oil and 2 tablespoons niter kibbeh (or unsalted butter). Heat until butter is melted and oil shimmers, about 1 minute.

Sear mushrooms

Add the sliced mushrooms in an even layer. Let them sit undisturbed for 2–3 minutes to get a golden brown sear, then stir and continue to cook until most moisture has evaporated and mushrooms are nicely browned, about 3–4 more minutes.

Add onions and garlic

Push mushrooms to one side of the pan (or remove briefly to a bowl). Add the sliced onion to the cleared space, cook 2–3 minutes until it begins to soften, then add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning. Combine with the mushrooms.

Add zucchini and bell peppers

Add the zucchini half-moons and bell pepper pieces to the pan. Stir to combine and cook, stirring occasionally, until vegetables are tender-crisp, about 4–5 minutes. If the pan seems dry or vegetables start to stick, add up to 1–2 tablespoons of the vegetable broth or water as needed to deglaze.

Spice the vegetables

Reduce heat to medium. Sprinkle berbere, paprika, turmeric, cumin, mitmita (if using), salt, and black pepper evenly over the vegetables. Stir thoroughly so spices coat all vegetables. Cook for 1–2 minutes to bloom the spices, stirring constantly to prevent burning.

Finish with liquid and lemon

Pour the remaining vegetable broth (about 1/4 cup) into the pan and scrape up any browned bits from the bottom. Simmer 1–2 minutes until sauce slightly reduces and coats the vegetables. Stir in 1 tablespoon fresh lemon juice and taste; adjust salt or pepper if needed.

Transfer Ye Mushroom Tibs to a serving platter or individual plates. Sprinkle the chopped cilantro over the top. Optionally drizzle an extra teaspoon of melted niter kibbeh or olive oil for gloss. Serve hot alongside injera, rice, or flatbread.