🇪🇹 Ethiopian
Mushrooms Atakilt
🇪🇹 Ethiopian
Hearty and humble: mushrooms braised with vegetables until the broth turns silky and every spoonful comforts. About 50 minutes from fridge to table.
Prep 15 min Cook 35 min Serves 4 Medium
Ingredients
- Saltto taste
- Onion2, chopped
- Garlic4 cloves, minced
- Potato3 medium, cubed
- Mushrooms400 g
- Carrot2, thickly sliced
- Cabbage1/2
- Stock or Broth750 ml
- Niter Kibbeh2 tbsp
- Berbere1 tsp
- Ground Turmeric1 tsp
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Warm the Niter Kibbeh in a heavy casserole and brown the mushrooms well on all sides — real colour means real flavour.
- 2
Lift the mushrooms out, soften the onion and garlic in the same pot, then add the berbere.
- 3
Return the mushrooms, tip in the potato and carrot, and pour over the stock.
- 4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
- 5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.
Chef's tip
A final squeeze of lemon just before serving lifts every other flavour.
Cook it with your pantry → Share this page:
/dish/9255