Mushroom Wat (Mushroom Stew) with Injera

A flavorful and hearty vegetarian stew featuring a medley of mushrooms simmered in a rich berbere-spiced sauce. Served with injera for a complete Ethiopian-inspired meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

330 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.73/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1lbMushrooms(Cremini, shiitake, or a mix, sliced)

£2.50

1largeOnion(chopped)

£0.60

4clovesGarlic(minced)

£0.30

1inchGinger(grated)

£0.40

2tablespoonsBerbere spice blend(Adjust to taste)

£1.50

2cupsVegetable broth(Low sodium preferred)

£0.80

2tablespoonsTomato paste

£0.30

2tablespoonsOlive oil

£0.40

to tasteSalt

to tasteBlack pepper

as neededInjera(For serving)

£4.00

0.3teaspoonCayenne pepper(Optional, for extra heat)

£0.10

Total Cost

£10.90

£2.73 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2.
Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3.
Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the spices are well combined.
4.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
5.
Pour in the vegetable broth, bring to a simmer, and season with salt, black pepper, and cayenne pepper (if using).
6.
Reduce the heat to low, cover the pot, and let the stew simmer for at least 20 minutes, or up to 30 minutes, allowing the flavors to meld together.
7.
Taste and adjust seasonings as needed. Add more berbere spice for a spicier flavor, or more salt and pepper to taste.
8.
Serve the Mushroom Wat hot with injera for dipping and scooping.

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My Notes

Nutrition Information

Nutrition per serving (350g)

330 kcal / 1381 kJ

Carbs

45g

17% of RDA

Fat

13g

19% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use a combination of different types of mushrooms.

Adjust the amount of berbere spice to your preference. Start with less and add more as needed.

If you don't have injera, you can serve the stew with rice or quinoa.

To make it a complete meal, add lentils or chickpeas to the stew for added protein.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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