Inguday Tibs (Spicy Ethiopian Mushrooms)

Inguday is the Ethiopian word for mushrooms; tibs means something sautéed, usually meat, but mushrooms can also get the tibs treatment. Here, meaty portobello mushrooms and tender green beans are cooked in an explosion of spices that strike the perfect balance between savory, spicy, and sweet. The aromatic mixture is sprinkled with fresh cilantro right before serving, and is best enjoyed when scooped up with pieces of spongy injera bread. Somewhere between a stew and a stir-fry, you’ll love this East African treatment of veggies—feel free to get creative with which produce you use the next time around!

Tip: Berbere is an intensely flavorful spice blend common in Ethiopian cuisine. Look for it in the international aisle of well-stocked supermarkets, or make your own using our Berbere Spice Blend recipe.

For more inspiration, check out these tasty ideas:

By Darshana Thacker Wendel,

Last Updated:


  • 4 large portobello mushrooms, cut into ¾-inch cubes
  • 2 cups green beans, cut into 2-inch pieces
  • 2 cups chopped onions
  • 2 tablespoons lemon juice
  • 2 pitted dates, finely chopped
  • 1 tablespoon Berbere Spice Blend (see tip, recipe intro)
  • 1 tablespoon sweet paprika
  • 1 teaspoon mustard powder
  • ¼ teaspoon ground cardamom
  • 1 tablespoon brown rice flour
  • 1 tablespoon red wine vinegar
  • Sea salt, to taste
  • 1 tablespoon chopped fresh cilantro


  • Bring a large pot of water to boiling. Add mushrooms and green beans; boil over medium 5 to 7 minutes or until mushroom cubes shrink to half their size. Drain vegetables; spread on a baking sheet to cool.
  • Heat a large skillet over medium-high. Add onions and cook, without stirring, 1 to 2 minutes or until onions begin to char. Begin stirring to release onions from pan but don’t add any water; continue stirring 2 to 3 minutes more or until onions start to soften. Once onions soften, cook and stir 5 to 7 minutes more or until onions are browned, adding water, 1 to 2 tablespoons at a time, as needed to release any browned bits from bottom of pan. Add the next six ingredients (through cardamom); cook and stir 2 minutes more.
  • In a small bowl whisk together rice flour, vinegar, and ½ cup water. Stir mixture into onions. Cook 2 minutes or until sauce is thickened. Stir in mushrooms and beans. Season with salt. Cook about 5 minutes more or until heated through. Sprinkle with cilantro.

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Paul E

I made this and I'm confused by the line "1 recipe Berbere Spice Blend (see tip, recipe intro)." I made the spice blend per the recipe linked and used all of it as that's what "1 recipe" implies to me. It is overwhelmingly spiced. Are there supposed to be some other units on that like 1/2 c of Berbere spice blend?

Lisa, Forks Over Knives Support

Hi Paul, We're very sorry for the typo! The recipe should read 1 tablespoon of the Berbere Spice Blend (not the whole recipe). We have fixed the recipe. We appreciate you bringing it to our attention!

About the Author

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About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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