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Eritrean Mushroom Zigni Inspired Recipe
Shadush Sachiska

Eritrean Mushroom Zigni Inspired Recipe

Rich, spicy Eritrean-inspired mushroom zigni—comforting vegetarian stew with bold berbere flavor!
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Servings: 4 Servings
Course: Uncategorized
Cuisine: Eritrean
Calories: 218
Ingredients Method Notes

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

Method
 

  1. Prep the mushrooms! Clean and slice the mushrooms into thick pieces—they’ll shrink during cooking so don’t slice too thinly.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer the sauce! Pour in vegetable stock or water, bring to a gentle simmer, and cook 10 minutes, stirring occasionally.
  6. 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.
  7. Brighten the flavors! Stir in fresh lemon juice and most of the chopped coriander—taste and adjust salt, spice, or lemon as needed.
  8. Prepare the base! While the sauce finishes, warm injera (if using) or cook rice according to package instructions.
  9. Plate the magic! Tear injera into pieces and arrange on plates (or serve over rice).
  10. 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!