Mushroom Choila (Nepali Mushroom Salad) च्याउको छोईला

Mushroom Choila is a twist on the traditional Nepali choila, a salad dish that is usually prepared with meat. This recipe swaps out the meat for a delicious and protein-rich vegan alternative: mushrooms! Mushroom is perfect for vegetarians, vegans, or anyone who simply loves a good mushroom dish. The tender and fleshy texture of the mushrooms makes it an excellent choice for soaking up the the bold flavours of the spices used in this recipe. 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

1. Adjust the spice level: If you prefer a milder or spicier version, simply adjust the number of fresh chillies in the tomato spice paste.
2. 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.
3. Taste and adjust: As you're mixing the ingredients, taste the dish and adjust the seasoning as needed. Add more salt, lemon juice, or spices until you reach the desired flavour balance.
4. 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 tastier dish.
5. 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!

Mushroom Choila (Nepali Mushroom Salad) च्याउको छोईला

Mushroom Choila is a twist on the traditional Nepali choila, a salad dish that is usually prepared with meat. This recipe swaps out the meat for a delicious and protein-rich vegan alternative: mushrooms! Mushroom is perfect for vegetarians, vegans, or anyone who simply loves a good mushroom dish. The tender and fleshy texture of the mushrooms makes it an excellent choice for soaking up the the bold flavours of the spices used in this recipe. Feel free to experiment with different types of mushrooms, such as oyster, shiitake, or even portobello, to find your personal favourite.

4.50 from 4 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course dinner, lunch, side, Starters and appetizer

Cuisine nepal

Servings 5

Calories 125 kcal

Ingredients

  

1x2x3x

• 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
• 1 teaspoon Salt
• 4 tablespoon Lemon Juice
• 2 Spring onion Slice the spring onions into 5cm segments and slice finely long ways.

Tomato Spice Paste

• 5 cloves Garlic
• ½ Onion Medium size
• ½ Tomato Medium sized
• 1 Fresh Chilly Gives a very mild heat. If you like it spicy then add 4.

Tempered Oil Dressing

• 3 tablespoon Vegetable oil
• ½ teaspoon Turmeric powder

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.

Create the tomato spice paste

• Warm a tablespoon of oil in a pan, then add ginger and fresh chillies. Sauté for 1-2 minutes until they release their enticing aroma.
• Next, toss in the onion, garlic, and chopped tomato, cooking for 2-3 minutes until slightly softened. Be cautious not to overcook the mixture.
• Once done, set aside to cool before blending into a smooth paste using a blender or grinding with a mortar and pestle.

Make the tempered oil dressing

• Before preparing the dressing, combine the rest of the ingredients in a large bowl. Add the cooked mushrooms, spring onions (crush them in your hands to release their flavour), lemon juice, tomato spice paste, coriander powder, paprika powder, timmur powder, and salt.
• In a frying pan, heat vegetable oil and stir in turmeric powder. Remove the pan from the heat and drizzle the tempered oil dressing over the mushroom mixture.

Combine and serve

• Mix everything together thoroughly, lightly crushing the ingredients with a spatula or your hands.
• For the best flavour, serve the Mushroom Choila cold alongside a refreshing beverage. Enjoy this vibrant and appetising dish!

Nutrition

Calories: 125kcalCarbohydrates: 10gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 483mgPotassium: 591mgFiber: 3gSugar: 4gVitamin A: 308IUVitamin C: 13mgCalcium: 26mgIron: 1mg

Keyword choila, cucumber salad, mushroom

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