Ethiopian Mushroom Saute


I try to make a LOT of veggie dishes each week. The reasons are many:

  1. I don’t particularly like to eat meat.
  2. I don’t particularly like to touch meat.
  3. I don’t particularly like to pay for (expensive) meat.
  4. Oh, and… vegetables are healthy.

Enough said.

Yes, I’m trying to expand my horizons and occasionally throw a bone — (or a piece of meat) — to my carnivorous husband, but until then… here is my take on Ethiopian Mushroom Saute. We both loved it.

I came by this recipe through Veggie Belly, where it is explained that Ethiopian berbere (a spice blend) is not so very different from mixing Indian garam masala with equal parts paprika. So, for all the purists, this isn’t exactly traditional Ethiopian spice, but it’s pretty close, and more importantly, pretty delicious.



Ethiopian Mushroom Saute


  • 2 tablespoons olive oil
  • 1 large green pepper, chopped
  • 1 large red onion, chopped
  • 2 medium tomatoes, diced (*I actually omitted the tomatoes this time)
  • 16 ounces baby bella mushrooms, cleaned and quartered

For the spice mix

  • 2 teaspoons Ethiopian berbere (substitute with 1 teaspoon garam masala + 1 teaspoon paprika)
  • 3 cloves garlic, minced
  • 1 teaspoon lemon juice



Heat the oil in a large skillet. Add onions, peppers and tomato. Cook on medium high until the vegetables have softened a little, about 4 minutes.

Add mushrooms. Turn the heat to high.

Mix all ingredients for spice mix and add to the mushrooms.

Saute on high for about 3 minutes, or until mushrooms are done.

Serve with rice!