Browsing Tag

Mushroom Choila

Nepali, Newari

Mushroom Choila

January 13, 2016

In general I love mushroom but if I have to pick one kind of mushroom to eat rest of my life that would be oyster mushroom 😀 . I just love how meaty it is and also like it’s earthy flavor. I use mushroom in pretty much everything my noodles, eggs, rice, curries, you name it 😀 . I will be honest, I am a dedicated non vegetarian and I am not proud of it I need to get more vegetable in my system. I am not an expert in vegetarian dishes, so I somewhat panic when I have to cook for my vegetarian friends :D. This year I plan on tackling more vegetarian dishes (One of many New Year’s resolution). Ok enough of rambling let’s talk about choila, I have made pork or chicken choila many times however I decided to give oyster mushroom a try and it turned out amazingly delicious. I think the chewy consistency of oyster mushroom really works well for this dish. I used all the ingredients essential for chicken choila and substituted oyster mushroom for chicken.  I hope you will enjoy this recipe. Here is a link to my chicken choila recipe ⇒

Photo Jan 12, 5 36 46 PM

Oyster Mushroom

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Tomato, Garlic, Ginger, Cilantro Leaves

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Turmeric Powder, Timur (Sichuan Powder), Coriander/Cumin powder, Red Chili Paste, Mustard Oil, Fenugreek seed

Photo Jan 12, 6 11 22 PM

All the ingredients in the bowl ready to be mixed!!

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Sautéed Fenugreek seed in the mixture!!

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Mushroom Choila ready 😀

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Serve with Beaten rice and side of achar.

Mushroom Choila
Recipe type: Nepali
  • 1.5 pound Oyster Mushroom
  • 1 teaspoon Salt
  • ½ teaspoon turmeric powder
  • ¼ teaspoon timur (Sichuan pepper)
  • 2 teaspoon cumin/coriander powder or meat masala
  • ½ teaspoon red chili paste
  • 2 teaspoon mustard oil
  • 1 teaspoon garlic paste
  • 2 teaspoon ginger paste
  • 1 diced medium size tomatoes
  • Cilantro to garnish
  • To saute
  • ¼ teaspoon fenugreek seed
  • 2 tablespoon mustard oil
  1. Chop the oyster mushroom ( chop it vertically so you get long strands of mushroom) .
  2. In a flat pan saute the mushroom in ¼ teaspoon of oil. Once all the water is drained from the mushroom and slightly brown in color, set it aside to cool down.
  3. Dice 1 medium size tomatoes and cook it until it reaches puree consistency.
  4. Add all the above mentioned ingredients to the bowl of cooked mushroom..
  5. Heat 2 tablespoon mustard oil in a pan and saute fenugreek seed until turned black in color and pour it over the bowl of mushroom.
  6. Mix all the ingredients together.
  7. Adjust salt and spiciness according to the preferences.
  8. Serve with beaten rice and side of achar.