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Expand your palate with this delicious Mushroom Chops recipe from Feedel Bistrowidely considered the best place in Atlanta for authentic Ethiopian and Eritrean cuisine, especially for vegans, vegetarians and pescatarians.
Siblings Tamar Telahun and Simon Gebru opened Feedel in 2018. Both were born and raised in Ethiopia, and their parents were from Eritrea. The siblings combined these cuisines when they opened the bistro and keep a family connection present on the menu.
Today, Feedel Bistro shares their Ingudai tibs recipe. Ingudai means “mushroom” in Amharic, an Ethiopian language.
Editor’s Note – you will see a mention of “mom’s secret sauce” in this recipe. We wanted you to get the full idea of the recipe, but the siblings are keeping this one a secret. You will have to head to the bistro to get the full taste!
Tibs Ingudai (mushrooms)
1 pound mushrooms (you can use Portobello mushrooms or button mushrooms) cleaned and quartered
1/2 cup red onion, cut in (medium)
2 garlic cloves (chopped)
1/2 cup tomatoes, diced (medium)
2-3 teaspoons Berber spice mix (depends if you like it spicy or mild)
1 teaspoon tomato sauce (homemade)
4 slices of jalapenos
1 teaspoon of “mums secret spices” that we can’t tell you about
- Heat the oil in your largest skillet
- Add onions, mushrooms, garlic, salt and pepper
- Cook over medium-high heat until all the vegetables are slightly softened, about 4 minutes, add a small amount of water
- Add the Berber and the homemade tomato sauce, as well as a little water to keep the consistency of the mixture. Increase the heat to high until the sautéed mushrooms are tender.
- Combine all the ingredients for the spice mix and add to the mushrooms. Sauté over high heat for about 3 minutes or until mushrooms are cooked.
- To finish, add four slices of jalapeños and of course mom’s special secret sauce.