This easy version of Mushroom Choila is a quick straightforward, and undeniably mouthwatering recipe that easily fits into vegetarian or vegan diets. Traditionally, Nepali Choila features meat, but this alternative version uses nutrient-rich mushrooms instead, proving an excellent choice for plant-based lifestyles. Its preparation is a breeze, making it a superb quick-fix side dish that is super versatile.
The spicy and warm flavours make this dish a true delight, while the naturally absorbent nature of mushrooms allows them to soak up and retain the range of flavoursome spices, enhancing their taste and richness. Feel free to experiment with different types of mushrooms, such as oyster, shiitake, or even portobello, to find your personal favourite.
How to eat Mushroom Choila
Mushroom Choila pairs wonderfully with steamed rice, flatbreads, or even as a filling for lettuce wraps. A light, refreshing salad or a cucumber raita can also make a great accompaniment.
Tips and Pearls
- Adjust the spice level: If you prefer a milder or spicier version, simply adjust the number of fresh chillies in the tomato spice paste.
- Don’t rush the cooking process: When sautéing the mushrooms, be patient and let them cook until all the liquid evaporates. This will result in a better texture and richer flavour.
- Make it ahead of time: Mushroom Choila can be prepared in advance and stored in the refrigerator for a few hours or overnight. This allows the flavours to meld, resulting in an even more tasty dish.
Mushroom Choila Suggested Alterations
Experiment with additional ingredients: Feel free to add other veggies like bell peppers, zucchini, or even tofu to the dish for added texture, colour, and nutrition. Be creative and make the recipe your own!
Easy Mushroom Choila (Vegan Mushroom Salad) सजिलो च्याउको छोईला
Ingredients
- 750 gram Mushroom Whichever variety of mushroom you prefer. I prefer a mix of oyster, shimeji and enoki mushrooms to give it a variety of texture
- 1 teaspoon Coriander powder
- 1 teaspoon Chilli Powder
- ½ teaspoon Timmur powder (Nepali Sichuan Pepper) optional
- ½ teaspoon Salt
- 4 tablespoon Lemon Juice
- 2 Spring onion Slice the spring onions into 5cm segments and slice finely long ways.
- ½ Onion Medium size
- 2 tablespoon Tomato Paste Canned tomato or 2 fresh tomato in a paste consistency (blend or crush)
- 2 Fresh Chilly Gives a very mild heat. If you like it spicy then add 5.
Tempered Oil Dressing
- 3 tablespoon Vegetable oil
- 1 tablespoon Garlic Paste
- 2 tablespoon Soy Sauce
Instructions
Prepare the mushrooms
- Break apart and shred the mushrooms using your hand. Using your hands to manually break the mushroom helps retain the mushroom's structure and gives it more flavour.
- Then sauté the mushrooms. Drizzle a bit of oil into a pan and cook the mushrooms until they're tender and all the liquid has evaporated.
Make the tempered oil dressing
- Place garlic paste in a bowl.
- Heat the vegetable oil in a frying pan until smoking.
- Whilst the oil is hot pour the oil into the bowl with the garlic paste.
- Then add soy sauce to the bowl. Mix well.
Combine and serve
- Get a large bowl add the cooked mushroom, tempered oil dressing, tomato paste, spring onions, coriander powder, chilli powder, timmur powder, salt and lemon juice. Mix everything together well.
- For the best flavor, serve the Mushroom Choila cold alongside a refreshing beverage. Enjoy this vibrant and appetising dish!
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