Nepali Mushroom Choila Finished with Nepal Himalayan Spice Infused Olive Oil Blend

Smoky cremini mushrooms, crisp red onion, fresh cilantro, fiery green chile, and a squeeze of lemon make this choila feel lively and deeply savory from the first bite. A finishing drizzle of Nepal Himalayan Spice Infused Olive Oil Blend folds in warm Nepalese spice notes that round out the mushrooms and give the whole dish a glossy, fragrant finish. It works beautifully for a relaxed weeknight appetizer, a dinner party starter, or a flavorful potluck plate you can set out and watch disappear.

Garden Infuzions

Nepali Mushroom Choila Finished with Nepal Himalayan Spice Infused Olive Oil Blend

Smoky mushrooms, bright lemon, fresh herbs, and warm spice come together in this lively Nepali mushroom choila, finished with Nepal Himalayan Spice Infused Olive Oil Blend for a bold, layered finish.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizers, Side Dishes

Cuisine: Asian, Fusion Cuisine, Indian, South American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds cremini mushrooms cleaned and halved
• 2 tablespoons Nepal Himalayan Spice Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 small red onion thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 to 2 green chiles finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon lemon juice
• 1 tablespoon toasted sesame seeds
• 1 scallion thinly sliced

Equipment

• 1 Large skillet 12-inch preferred
• 1 Wooden spoon For stirring and scraping browning bits
• 1 Chef’s knife For slicing mushrooms and aromatics
• 1 Cutting board For prep
• 1 set Measuring spoons For seasonings and finishing oil
• 1 Serving bowl For plating

Method

 

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Add the mushrooms in a single layer and cook, stirring only occasionally, until they release their moisture and begin to brown, about 8 to 10 minutes.
3. Stir in the red onion, garlic, ginger, and green chiles, then cook for 2 minutes until fragrant and slightly softened.
4. Add the cumin, coriander, kosher salt, and black pepper, then stir well so the seasonings coat the mushrooms evenly.
5. Cook for 1 more minute to let the spices toast lightly in the pan.
6. Remove the skillet from the heat and stir in the lemon juice, cilantro, and scallion.
7. Transfer to a serving bowl and drizzle with Nepal Himalayan Spice Infused Olive Oil Blend.
8. Finish with toasted sesame seeds and serve warm or at room temperature.

Notes

Choila is all about bold, layered flavor and a little char on the mushrooms. Don’t rush the browning step, and add the finishing oil after the pan comes off the heat so the aroma stays vivid. If the mushrooms seem crowded, cook them in two batches for better color.

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Recipe Tips

Let the mushrooms cook long enough to shed their moisture and pick up a deep browned edge before adding the final seasonings.

For the best finish, drizzle the blend over the warm mushrooms right before serving so the spice aroma stays bright.

If you want more heat, add a little extra minced chile; if you want it gentler, keep the chile seed-free.

Serving Suggestions

Serve this choila warm or at room temperature with flatbread, steamed rice, or alongside a simple cucumber salad.

It also makes a strong appetizer spooned into lettuce cups or piled onto toasted bread for a quick bite.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Bring the choila back to room temperature or warm it gently in a skillet before serving again.

Variations

Swap cremini mushrooms for oyster mushrooms for a softer texture and a more delicate bite.

Add diced tomato for a juicier version, or fold in roasted bell pepper for a sweeter edge.

For a fuller plate, toss the finished mushrooms with cooked potatoes before serving.

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