MUSHROOM TIBS

Ingredients

For the Mushrooms

  • 1½ cups (225 g) seitan, finely minced

  • 3 lbs (1.36 kg) mushrooms

  • 3 yellow onions

  • 12 cloves (36 g) garlic

  • 6 tsp (6 g) rosemary

  • 6 tbsp (90 ml) neutral oil

  • 6 tbsp (36 g) berbere

  • 1 tsp (2 g) black pepper

  • 6 tbsp (90 ml) vegetable broth

  • Salt, to taste

  • 2 tbsp (28 g) vegan butter

For the Rice

  • 3 cups (555 g) short-grain brown rice

  • 4 cups (960 ml) water

  • 3 tsp (6 g) turmeric

  • 2 tsp (12 g) salt

  • 3 tbsp (42 g) vegan butter

Method

  1. Rinse the rice under cold water. Add rice, vegetable broth, turmeric, salt, and vegan butter to a pot. Bring to a boil, cover, reduce heat to low, and simmer for 35–45 minutes until the liquid is absorbed. Fluff with a fork and set aside.

  2. Heat a large pan over medium-high heat. Add neutral oil, then the minced seitan. Cook until browned and crisp. Remove the seitan from the pan, leaving the oil and browned bits behind.

  3. Add onions to the pan with a pinch of salt and cook until softened. Add mushrooms and cook until they release their liquid and brown deeply.

  4. Add garlic and rosemary and cook for 1 minute, then return the seitan to the pan.

  5. Add berbere, black pepper, and salt to taste. Add 6 tbsp vegetable broth to bloom the spices. Cook for 1–2 minutes, stirring until evenly coated.

  6. Stir in the vegan butter, if using. Adjust seasoning to taste and serve with the turmeric brown rice.

Additional Notes

Seitan and berbere can be relatively hard to find, so make sure you have both on hand before committing to this recipe.

I feel like this dish is meant to be spicy. I don’t know enough about Ethiopian cuisine to speak definitively, but if you want the same results I got, there really isn’t an option to omit the spice here.

You can make this with whatever protein you choose—the key is using that protein to build the base in the pan before adding the onions and mushrooms. This version was made intentionally vegan, but you can absolutely un-veganify it if you want.

Be patient. The water from the mushrooms must evaporate, and it will. It’s a lot of mushrooms, so it takes time.

I made a large batch of this, and it’s excellent for meal prep.