Ethiopian Mushroom Tibs Skillet

Ingredients

• 1 lb mixed mushrooms, torn into large pieces
• 2 bell peppers, sliced
• 3 tbsp neutral oil or plant-based butter
• 1 large onion, sliced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp berbere
• 1 sprig fresh rosemary
• 1 ripe tomato, diced
• 1 green chili, sliced
• 4 pieces flatbread, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Tear rather than slice the mushrooms; the ragged surfaces catch more colour in the pan.
2. Heat 2 tablespoons of the oil in a wide skillet over high heat until it is almost smoking. Add the mushrooms in a single layer and leave them completely undisturbed for 3 to 4 minutes.
3. Do not salt them yet and do not stir. Salt pulls out water, and stirring drops the pan temperature, and either one turns tibs into a grey stew.
4. Stir once and cook for 4 minutes more, until the mushrooms are deeply browned and any liquid has cooked away.
5. Add the remaining oil, the onion, and the peppers and cook over high heat for 4 to 5 minutes, until the edges char but the vegetables still have bite.
6. Add the garlic, ginger, chili, and rosemary sprig for 30 seconds, then the berbere, and toss for 1 minute so it toasts in the hot fat.
7. Add the tomato and the salt and toss for 2 minutes more, just until the tomato softens and glazes everything. The pan should stay dry and sizzling, not saucy.
8. Discard the rosemary sprig, finish with lime and cilantro, and serve straight from the skillet with the flatbread.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.