Mushroom tibs are a tasty plant based alternative to this popular dish usually served with beef or lamb. Super flavourful and colorful, tibs are usually served with injera (a spongy fermented Ethiopian flatbread), but for a low carb version, choose quinoa instead.
Begin by prepping all of the vegetables. Clean mushrooms thoroughly and remove the stem (save stems for another dish). Slice mushrooms evenly and set aside.
Dice tomatoes, thinly slice the onion and bell peppers and set aside. Remove the seeds from the jalapeno and thinly slice.
To a hot pan, add the sliced mushrooms. Cook down on medium-high until it reduces in volume. Drain the excess liquid and remove the mushrooms. Set both the liquid and mushrooms aside for later.
Now add oil to the heated pan and sauté the onions.
Once the onions begin to become translucent, add the berbere spice and stir. Pour back in a few spoons of the liquid from the mushrooms as needed.
Add the minced garlic to the pan, stir and add the diced tomatoes. Next add bell peppers and stir.
Add the mushrooms, jalapenos, korarima spice, rosemary and stir.
Garnish with rosemary or thinly sliced jalapeno (in Ethiopian cooking, jalapenos are both an ingredient and garnish!). Serve with fresh injera, rice, quinoa or fonio. Enjoy!
Tip: Tibs are all about your personal preference. If you’d like this dish to be a bit less saucy, add half of the tomato instead. Many berbere spice blends have salt within the mix, so be sure to taste your stir-fry as you go and salt to taste.