Wild mushroom stew with spicy berbere sauce

This mushroom stew is prepared with wild mushrooms and peppers tomatoes and spicy Ethiopian berbere sauce. I 

love mushroom recipes and cook them in all variations whenever I can. 

Most of the time I am using the commercially available button mushrooms which are often the only variety on offer in these parts of the world. I am a passionate mushroom collector as well and whenever the picking season is at hand I try to get hold of some wild mushrooms to use in the kitchen.

Now the funny part is that we have had mushrooms growing in our garden for years and that they are actually edible. I made the following recipe with our garden mushrooms but if you don't have any wild- or garden mushrooms at hand you can easily replace them with commercially available kinds and you should get tasty stew as well.

This recipe was inspired by veggybelli and you can find her recipe here

Preparation time: 15 minutes 
Cooking time: at least 15 minutes
Resting time: 0 minutes
Total time needed: 30 minutes
Grade of Difficulty: easy

Ingredients for Wild mushroom stew

  • 1 tbs. Niter kibe (Ethiopian spiced and clarified butter) for frying, (or normal butter)
  • 500 gram / 17.6 oz garden mushrooms (or button mushrooms), chopped into squares or quartered depending on their sizes
  • 2 green bell peppers, sliced
  • 3 small onions, sliced
  • 3 small tomatoes, chopped fine
  • 4 cloves of garlic, chopped fine
  • 3 heaped tsp. berbere sauce
  • 2 handful of roughly chopped spinach


  • Add niter kibe to a large frying pan and switch stove on to medium hot heat
Fried potato, sweet potato and carrotsFried potato, sweet potato and carrots
  • Once the spicy butter is hot add peppers, garlic, onions and tomatoes to the pan and mix well.
  • Fry for 5 minutes, stirring it frequently
  • Add the berbere and mushrooms and carefully mix all ingredients
  • Let it cook with a partially covered pan for 5 minutes or till the mushrooms are done
  • Switch of heat, add the spinach and cover with the lid
  • After 3 minutes take of the lid

 Serve with hot steamed rice, injera or fried potatoes, carrots and sweet potatoes

Please be very careful when picking wild mushrooms. Pick only those that you can identify with certainty to be suitable for consumption and stay away from any of those that you don't feel sure about. Mushrooms can be extremely poisonous!

Chicken mushroom casserole with sour cream and cider sauce

Doro Wat - Ethiopian Chicken stew with Eggs and spicy Berbere Sauce

Indian Dhal with Chard and Sweet Potato

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