Enat Restaurant teaches us how to make Ethiopian pan fried mushrooms (Engudai Tibs)

Posted by Danielle Bussone on Dec 27, 2015 in Ethiopian | 0 comments

Enat’s Spicy Engudai Tibs

Abiye Bisrat is owner and executive chef of Enat Ethiopian Restaurant, in Alexandria, Virginia. Enat (meaning “Mother”) is one of our favorite places to find authentic Ethiopian food in the DC area and we never leave DC without being sure to enjoy one of their thoroughly satisfying plant-based meals. Abiye was kind enough to prepare our favorite dish for us, Engudai Tibs, which are delicious pan-fried mushrooms. I make this dish at home but Abiye’s version is something special. His secret? Blanch the mushrooms before cooking to hold in the moisture. He also  deglazes the pan with burgundy wine (or pinot noir) and he uses the spice, mitmita rather than berbere. In my version I use berbere. While they are both scrumptious, Abiye’s engudai tibs are mouthwateringly delicious and well worth attempting to make yourself.

We had some technical difficulties when shooting this video. Our camera quit working in the middle of it and some of the segments were lost. Still, it will give you an overview of how this dish is prepared and I can fill in the gaps in the written recipe. I hope you enjoy this recipe as much as we do. It now holds a permanent place on our Ethiopian plate. Enjoy!

1 large portobello mushroom, sliced 1/4 inch thick, and blanched

1/2 medium red onion, julienned

1 medium jalapeño pepper (karrea), sliced into rounds, with seeds intact

1/4 to 1/2 cup (burgundy) pinot noir wine

1/2 teaspoon mitmita

1/2 teaspoon black cardamom

salt to taste (optional)

Preparation. 15 minutes

Wash mushrooms and cut into 1/4-inch slices. Blanch in boiling water for 30 seconds to seal in moisture. Drain. (You can reserve mushroom water for vegetable stock later use.)

Peel and julienne onion. Slice off ends of jalapeño pepper and remove seeds. Cut crosswise into thin rounds.

Directions: 20 minutes

In a hot skillet or sauté pan with a lid, sauté onion until caramelized. Deglaze the pan with burgundy wine (pinot noir). Add a little mitmita (pronounced mit-MEET-a) to taste. (Add jalapeños (karrea), add black cardamom and a little vegetable stock or water. Reduce heat and cover for two to three minutes. Finish with a few drops of good quality olive oil and a pinch of freshly ground black pepper.