Name: Eritrean Mushroom Zigni Inspired Recipe
Yield: 4
Cuisine: Eritrean
Ingredients: ¼ tsp ground cloves; ½ tsp ground cardamom; ½ tsp ground cinnamon; 1 tsp ground cumin; 2 cups vegetable stock or water; 2 large onions, finely chopped; 2 tbsp berbere spice blend (adjust to taste); 3 medium tomatoes, diced (or 1 can crushed tomatoes); 3 tbsp olive oil or vegetable oil; 3 tbsp tomato paste; 4 cloves garlic, minced; 600 g (1.3 lb) mixed mushrooms (cremini, button, portobello), sliced; Fresh coriander (cilantro), chopped for garnish; Injera, rice, or flatbread for serving; Juice of 1 lemon; Salt & black pepper to taste

This hearty Eritrean-inspired Mushroom Zigni features meaty mushrooms slow-simmered in a rich, spicy berbere tomato sauce with onions, garlic, and warm spices. Served with traditional injera or rice, it delivers bold, tangy, and deeply aromatic flavors—a comforting, plant-based twist on Eritrea’s famous spicy beef stew.

Why You’ll Love This Recipe

This Mushroom Zigni is pure Eritrean soul food made vegetarian! The powerful, smoky heat of berbere spice blends perfectly with juicy tomatoes, caramelized onions, and tender mushrooms to create a rich, deeply satisfying sauce that’s both fiery and comforting. Mushrooms take on the starring role beautifully, soaking up every bit of flavor while keeping the dish light yet filling. It’s completely plant-based, packed with vegetables, budget-friendly, and feels like a warm hug from East Africa. Pair it with soft, tangy injera (or rice) and you have a complete, nourishing meal that transports you straight to an Eritrean kitchen. Once you experience the magic of berbere with mushrooms, it will become one of your favorite ways to enjoy this iconic African stew!

Recipe Tips and Tricks

Use a good-quality berbere spice blend—taste and adjust heat level gradually as it can vary in intensity.
Simmer the sauce slowly to allow the flavors to deepen and the tomatoes to break down into a thick, rich base.
Don’t overcrowd the mushrooms when sautéing—cook in batches if needed for better browning.
If using fresh injera, tear it into pieces and use it as a scoop; otherwise, serve with rice or flatbread.
Garnish generously with fresh coriander and a squeeze of lemon just before serving to brighten the dish.
For extra depth, add a splash of red wine or a teaspoon of coffee during simmering (a subtle Eritrean trick).

Yield: 4 Servings

Eritrean Mushroom Zigni Inspired Recipe

Rich, spicy Eritrean-inspired mushroom zigni—comforting vegetarian stew with bold berbere flavor!

Ingredients

¼ tsp ground cloves
½ tsp ground cardamom
½ tsp ground cinnamon
1 tsp ground cumin
2 cups vegetable stock or water
2 large onions, finely chopped
2 tbsp berbere spice blend (adjust to taste)
3 medium tomatoes, diced (or 1 can crushed tomatoes)
3 tbsp olive oil or vegetable oil
3 tbsp tomato paste
4 cloves garlic, minced
600 g (1.3 lb) mixed mushrooms (cremini, button, portobello), sliced
Fresh coriander (cilantro), chopped for garnish
Injera, rice, or flatbread for serving
Juice of 1 lemon
Salt & black pepper to taste

Instructions

Prep the mushrooms! Clean and slice the mushrooms into thick pieces—they’ll shrink during cooking so don’t slice too thinly.
Sauté the onions! Heat olive oil in a large pot over medium heat. Add chopped onions and cook 8–10 minutes until soft and deep golden.
Add garlic & spices! Stir in minced garlic and cook 1 minute, then add berbere, cumin, cardamom, cinnamon, and cloves—stir for 1 minute until fragrant.
Build the tomato base! Add tomato paste and cook 1–2 minutes, then stir in diced tomatoes. Season with salt and pepper and cook 5 minutes until tomatoes start to break down.
Simmer the sauce! Pour in vegetable stock or water, bring to a gentle simmer, and cook 10 minutes, stirring occasionally.
Cook the mushrooms! Add sliced mushrooms to the pot and stir well. Simmer 10–12 minutes until mushrooms are tender and the sauce is rich and thickened.
Brighten the flavors! Stir in fresh lemon juice and most of the chopped coriander—taste and adjust salt, spice, or lemon as needed.
Prepare the base! While the sauce finishes, warm injera (if using) or cook rice according to package instructions.
Plate the magic! Tear injera into pieces and arrange on plates (or serve over rice).
Top & enjoy! Generously spoon the hot, fragrant mushroom zigni over the injera/rice. Garnish with extra fresh coriander and serve immediately—tear, scoop, and savor every spicy, comforting bite!

Notes

Berbere spice level varies greatly—start with less and add more to taste.
This dish is naturally vegan and gluten-free if served with rice or gluten-free injera.
The sauce tastes even better the next day—perfect for leftovers!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 218Total Fat 13gSaturated Fat 1gUnsaturated Fat 12gSodium 928mgCarbohydrates 25gFiber 8gSugar 11gProtein 7g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mixed mushrooms: Cremini, button, portobello, or oyster mushrooms provide meaty texture and absorb the spices beautifully—fresh is essential.
Berbere spice: The heart and soul of the dish—a smoky, spicy Ethiopian/Eritrean blend of chili, fenugreek, coriander, cardamom, and more.
Tomatoes: Fresh ripe or good-quality canned crushed tomatoes form the tangy, rich sauce base.
Onions & garlic: Caramelized onions add sweetness; plenty of garlic gives authentic depth.
Injera or rice: Traditional injera (fermented teff flatbread) is the classic accompaniment; rice works perfectly if injera isn’t available.
Fresh coriander & lemon: Essential for finishing—brightens the rich, spicy sauce.

Variations and Substitutions

Add protein: Stir in cooked lentils, chickpeas, or cubed firm tofu for extra heartiness.
Spicier zigni: Increase berbere or add fresh green chilies or chili flakes.
Creamier version: Stir in ½ cup coconut milk or plain yogurt at the end.
Different mushrooms: Use king oyster or shiitake for a more “meaty” texture.
Low-oil version: Reduce oil and use water or vegetable broth to sauté.
No berbere: Make a substitute with paprika, cayenne, cumin, coriander, ginger, and cardamom.
Serve differently: Enjoy over couscous, quinoa, or with naan instead of injera.

Storage Options

Store cooled zigni sauce (without injera/rice) in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water. Freezes beautifully for up to 3 months—thaw overnight in the fridge and reheat slowly.