Meaty oyster mushrooms are sautéed in spicy berbere, garlic, rosemary, onion, jalapeños and other spices to make dish that will absolutely make your mouth water from all the flavor!
Recipe modified from Christopher Kimball's Milk Street
6 ounces oyster mushrooms, sliced
1/2 Tablespoon berbere
1 garlic clove, minced
1/8 teaspoon dried rosemary
1/8 teaspoon ground fenugreek (optional)
1/8 teaspoon ground cardamom
Salt and black pepper
1 Tablespoon olive oil
1/4 large red onion, sliced
1 Tablespoon red wine vinegar
1/2 jalapeno chili, thinly sliced (seeds removed if desired)
1. In a medium bowl, toss the mushrooms with the berbere, garlic, rosemary, fenugreek (if using), cardamom and a pinch of salt and pepper. Let sit for 10 minutes.
2. In a medium skillet over medium-high heat, heat the oil. Add the mushroom mixture and cook for about 5 minutes or until mushrooms start to soften. Add the onion and the vinegar, then cook stirring frequently until the onion has softened but still tender crisp. Add the jalapenos and continue to cook, stirring, about 3-4 more minutes. Remove from heat then taste and adjust salt and pepper if needed.
NOTE: Recipe can be double or tripled, depending on the amount of mushrooms you have.
For the salad, dice a small tomato, half a large cucumber and add salt, pepper, cumin and cardamom to taste.