Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Prepare the mushrooms: Stem the mushrooms and use a spoon to gently scoop out the gills inside the cap (you can also peel away the top thin layer of the mushrooms, though this is not essential). Cut the mushrooms into pieces about 1 to 2 inches in length.
Step 2
Prepare the awaze sauce: In a small bowl, combine the berbere with the ginger, water and 1 tablespoon oil, stirring with a spoon until smooth. For a spicier dish, make more of the sauce, keeping the same proportions.
Step 3
In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Stir in the onions and cook for a minute or two to soften. Stir in the tomatoes and mushrooms. Add the awaze and stir until all of the ingredients are coated with the sauce. Cook over low heat, stirring frequently, until the mushrooms reach the desired tenderness, about 10 minutes. Remove from heat and season with one-half teaspoon of salt, or to taste.
Your folders
seriouseats.com
5.0
(3)
Your folders
theethiopianfood.com
5.0
(1)
Your folders
unpeeledjournal.com
5.0
(6)
15 minutes
Your folders
globalkitchentravels.com
30 minutes
Your folders
gradfood.com
3.0
(1)
30 minutes
Your folders
pinchspicemarket.com
50 minutes
Your folders
honest-food.net
5.0
(17)
10 minutes
Your folders
indianhealthyrecipes.com
5.0
(15)
35 minutes
Your folders
vegrecipesofindia.com
4.9
(30)
30 minutes
Your folders
vegrecipesofindia.com
4.8
(19)
120 minutes
Your folders
shwetainthekitchen.com
5.0
(1)
20 minutes
Your folders
indianhealthyrecipes.com
5.0
(142)
10 minutes
Your folders
cottercrunch.com
Your folders
vegrecipesofindia.com
4.8
(20)
Your folders
recipes.timesofindia.com
4.7
(4)
Your folders
hebbarskitchen.com
3.9
(23)
10 minutes
Your folders
hebbarskitchen.com
4.8
(73)
10 minutes
Your folders
yummytummyaarthi.com
4.4
(10)
30 minutes
Your folders
yummytummyaarthi.com
5.0
(1)
20 minutes