Mushroom Wat (Mushroom Stew) with Injera

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.

Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.

Stir in the berbere spice blend and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the spices are well combined.

Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.

Pour in the vegetable broth, bring to a simmer, and season with salt, black pepper, and cayenne pepper (if using).

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.

Taste and adjust seasonings as needed. Add more berbere spice for a spicier flavor, or more salt and pepper to taste.

Serve the Mushroom Wat hot with injera for dipping and scooping.