Oyster Mushroom Choila

In her new book, French food journalist Tiana Salles explores the flavours of her native Nepal. This smoky mushroom choila offers a vegan twist on the traditional Nepali favourite.

Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes

Ingredients

For the mushrooms

• 1kg oyster mushrooms (or shiitake mushrooms)
• 1 tbsp vegetable oil, for cooking
• ½ tsp salt

For the seasoning

• 2 green chillies, finely sliced
• 1 dried red chilli (optional)
• 2 garlic cloves, finely chopped
• 2cm fresh ginger, grated
• 10g fresh coriander leaves, chopped
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp mustard (Dijon-style)
• 1 tbsp lemon juice
• 1 tbsp neutral oil

To assemble and garnish

• 1 red onion, finely sliced
• 1 handful toasted sesame seeds
• Fresh coriander

Method

1. Clean the mushrooms with a damp cloth or soft brush to remove any dirt. Avoid soaking them in water. Cut into medium-sized pieces and season lightly with salt.
2. Heat a large frying pan over a medium-high heat, adding a little oil if needed. Sauté the mushrooms for 15–20 minutes, until golden and lightly charred.
3. Remove from the heat and place on kitchen paper to prevent them from softening. Set aside.
4. In a small saucepan or frying pan, heat the oil over a low heat – it should never smoke. Add the garlic, ginger, cumin, turmeric and dried red chilli.
5. Cook gently for 1–2 minutes to release the aromas. Remove from the heat and stir in the lemon juice and mustard.
6. Place the grilled mushrooms in a large bowl. Pour over the warm seasoning mixture. Add the sliced green chillies, red onion and toasted sesame seeds. Toss gently to coat the mushrooms evenly.
7. Scatter with fresh coriander and serve immediately.

Notes

Shiitake and oyster mushrooms both have a firm texture that works well as a substitute for meat.

Mushrooms absorb flavours particularly well. For a stronger flavour, leave them to marinate in the seasoning for 10 minutes before serving.

You can also add ½ tsp smoked paprika while cooking to recreate the dish’s traditional smoky flavour.