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
Directions
- Add niter kibe to a large frying pan and switch stove on to medium hot heat
Fried 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
Questions and Suggestions about Cooking and Food
Do you have a question, or a helpful suggestion or a story to share that could benefit other cooking enthusiasts? Please feel free to share it with us!
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
Algerian Coriander Chicken
May 27, 21 10:18 AM
Algerian Coriander Chicken (Djedj B’l-Qasbour) is a fusion of flavours that work wonderfully together and are a great treat for the taste buds...
-
Spaetzle
Jun 22, 20 04:43 AM
Our simple recipe for Spaetzle or Schwabian noodles, is made with eggs, buttermilk and wheat flour. I looked forward to writing a simple story about noodle history, but that was not to be. Noodles, pa…
-
Milchreis
Jun 18, 20 06:42 AM
Milchreis is the German version of rice pudding. It's a sweet dessert that is popular in countries all over the world.
Top 10 Recipes of September 2017
View our Fauna and Flora designs available on hundreds of products and shipped right to your door.
New! Comments
Have your say about what you just read! Leave me a comment in the box below.