Ethiopian · beginner
Ethiopian Berbere Mushroom And Tomato Stew
A rich, spicy Ethiopian mushroom stew braised with aromatic berbere spice mix, tomatoes, and ginger for a deeply satisfying flavor.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Place chopped red onions into a medium Dutch oven or wide skillet over medium heat without oil; sweat dry for 5 minutes.
- 02
Add vegetable oil and berbere spice blend, stirring continuously for 2 minutes to cook the spices safely.
- 03
Add minced garlic, grated ginger, and tomato paste; stir-fry for 2 minutes until aromatic and paste darkens slightly.
- 04
Toss in the quartered mushrooms and salt, stirring to thoroughly coat them in spicy paste.
- 05
Pour in vegetable broth, scrape up any browned bits stuck to the pot bottom, and bring to a simmer.
- 06
Cover tightly, turn heat to low, and braise for 15 minutes until mushrooms are juicy and tender.
- 07
Uncover, simmer 2 additional minutes to reach desired sauce thickness, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Blooming Spices in Oil
Heating dried spices in warm oil releases fat-soluble aromas and mellows harsh rawness before adding liquids.
Notes from the kitchen
- Cooking spice blends briefly in oil blooms oil-soluble flavor compounds before liquids are introduced.
- Quartering mushrooms rather than slicing thin preserves their meatiness through simmering.
- Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
