Source: Vegan Richa | Serves: 4 | Time: 20 min
Ingredients
1 tbsp oil
1 cup thinly sliced red onion
4 cups chopped #mushrooms
1/2 tsp dried rosemary
Sauce
3 tsp berbere spice blend (used this recipe)
2 cloves minced garlic
1 tsp ground coriander
1/2 sp ground cardamom
Pinch each of cinnamon, clove and nutmeg
1/4 tsp onion powder
2 tbsp red wine
1/4 cup water
1/2 tsp salt
Instructions
Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
Then mix in the berbere, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
Mix well and cover and cook until the mushrooms are cooked to preference.
Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins.
Serve with some flatbread, toast or Ethiopian injera. Be sure to pick something gluten free if you need it!