Mushroom Stew (enguday wot) እንጉዳይ ወጥ

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Mushroom Stew (enguday wot) እንጉዳይ ወጥ
1/2 lb Mushrooms mix white and brown mushrooms
1 1/2 cups diced onion
2 -3 tbsp berbere
4 cloves garlic, minced
1 tbsp of tomato paste
1 can tomato sauce or 3 tomatoes, peeled and minced
1/2 tsp  Korarima ( false cardamom powder)
1 tsp Tikur Azmud ( Black Seed powder)
Clean and chop the fresh mushrooms in bite-size pieces. In a hot pan add some oil and cook the mushrooms until half cook, and set aside to use later. When the mushrooms are done remove from the pan and set aside to use later. Add the onions into a medium pot and cook over medium heat leave to soften. When the onion softens add oil, berbere, tomato sauce, tomato paste and leave to cook for a few minutes. Add little warm water as needed, continue stirring occasionally until the water has reduced. After the water has reduced add the mushrooms that were set aside earlier and the Korarima , Tikur Azmud, and stir so everything mixes together. Leave to cook for a few more minutes and mix everything so all the flavors mingle together. Season with salt. Add some water if you see it has dried too much. Leave to simmer for 20 minutes. After 20 minutes turn off the heat, remove the pan from the heat.serve with injera.