Mushroom manchurian recipe – Popular Indo chinese manchurian using white button mushrooms. Indo Chinese foods are a favorite among many and this mushroom manchurian is very popular on the restaurant menus. To make this recipe, mushrooms are batter fried first until crisp and then added to manchurian sauce.
Most times I prefer not to fry mushrooms as they are a power house of nutrition and can be consumed in much better ways like stir frying or in curry etc.
But sometimes I get tempted to make these fried appetizers as they taste much better when made at home with good quality ingredients especially oil and sauces.
This mushroom manchurian just happened on a random evening and turned out great. I decided to make it again to share with you all.
This mushroom manchurian tastes best when served hot. If you do not have time to make some noodles or fried rice, then simply double the sauce in the recipe and add some cooked noodles or al dente rice.
You will end up with a good mushroom manchurian noodles or fried rice.
I have made this mushroom manchurian very much the same way other manchurian recipes are made. Here are some
1. Ensure the mushrooms are at room temperature before using them in the recipe. Using cold mushrooms (from fridge) to fry will result in splashes of hot oil. So rinse them and pat dry with a kitchen tissue. Slice them when you are about to fry.
2. Pour ¼ to ½ cup oil to a deep pan or kadai and heat it on a medium flame.
3. Add 3 tablespoons white cornflour (corn starch), ¼ cup all-purpose flour (or wheat flour), ¼ teaspoon salt, ½ teaspoon black pepper and ½ teaspoon red chili powder to a mixing bowl.
4. Pour ¼ cup water & begin to make a batter that is of thick pouring consistency. Add more water, 1 tablespoon at a time and make the batter. Check my video for batter consistency.
5. This is the consistency of the batter. It must not be too thick nor too thin.
6. Add the sliced mushrooms to the batter.
7. Mix well and coat them with batter.
8. Check if the oil is hot enough by dropping a small amount of batter to the hot oil. The batter must rise and not sink.
9. When the oil is hot enough drop the mushrooms one after the other.
10. Fry them on a medium high heat until crisp and golden.
11. Remove them to a kitchen tissue. Set this aside.
12. Make a slurry of the cornflour and water. Mix 1 teaspoon cornstarch with ½ cup water in a small bowl. The slurry should be lump-free. Set this aside.
How to make mushroom manchurian
13. Add 1 tbsp oil to a pan and heat it on a high flame. Add ½ to ¾ teaspoon chopped ginger and ½ to ¾ teaspoon chopped garlic. Fry for a minute without burning.
14. Add ¼ cup spring onion whites and fry for a minute.
15. Add ¼ to ½ cup chopped capsicums and fry for 2 mins.
16. Pour 1 ½ tablespoons soya sauce. Do use naturally brewed or organic soya sauce.
17. Add 2 tablespoons tomato sauce/ ketchup. You can use more or less than mentioned to suit your taste.
18. Pour the cornflour mixture we made earlier. Mix well and boil on a medium heat.
19. Add ¾ to 1 teaspoon sugar, very little salt salt and ½ teaspoon black pepper. Check the taste if needed add vinegar to make it slight tangy. If needed you can also add 2 to 3 tbsps more water to bring it to a pouring yet thick consistency.
20. When the sauce turns thick, turn off the heat. Allow it to cool down a bit for a minute or 2, then add the fried mushrooms.
Garnish mushroom manchurian with spring onions and serve hot.
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 200 grams button mushrooms (1 & ¼ cup sliced)
- ¼ cup all-purpose flour (or wheat flour )
- 3 tablespoons white corn flour ( corn starch)
- ½ teaspoon black pepper powder
- ½ teaspoon red chilli powder (optional)
- ¼ teaspoon salt
- ¼ cup water (more to adjust the consistency)
- Oil for frying
- 1 tablespoon oil (any)
- ½ to ¾ tablespoon garlic (minced)
- ½ to ¾ tablespoon ginger (minced)
- ¼ cup spring onion whites, chopped
- ¼ to ½ cup capsicum chopped / bell pepper
- 1 teaspoon corn flour (corn starch or arrowroot powder)
- ½ cup water (you may need little more, use as needed)
- 1 ½ tablespoons soya sauce (use naturally brewed or organic)
- 2 tablespoons tomato sauce or ketchup
- ¾ to 1 teaspoon sugar
- ½ to ¾ teaspoon vinegar (optional, if needed)
- salt as needed (use only if needed)
- 2 tablespoons Spring onion greens
- Ensure mushrooms are at room temperature before using them in this recipe. Using too cold mushrooms to fry will result in splashes of oil.
- Add corn flour, all-purpose flour, salt, pepper and chilli powder to a bowl.
- Pour ¼ cup water and mix to make a free flowing batter. Add more water, a few tablespoons as needed to adjust the consistency. The consistency has to be moderately thick, not too thick or too runny. (check video)
- On a medium flame, heat oil in a deep pan for deep frying. You will need about ¼ to ½ cup oil depending on the size of your pan.
- Rinse the mushrooms and pat dry with a paper napkin. There should be no traces of moisture. Slice them slightly thick.
- Check if the oil is hot enough by gently dropping a small portion of batter to the hot oil. If the temperature of oil is right, the batter will come up without browning. If the batter does not rise then it means oil is not ready yet.
- Add the sliced mushrooms to the batter only when the oil is almost hot. Coat them well.
- Gently slide the mushroom slices one after the other to the oil. Deep fry on a medium high heat without disturbing them for a few minutes.
- Stir often and fry until golden and crisp. Remove them to a steel colander.
- Add 1 tsp corn flour to a bowl and pour half cup of water. Mix and make a lump free slurry. Keep this aside.
How to make mushroom manchurian
- Heat 1 tbsp of oil in a wide pan. Regulate the flame to high.
- Add ginger and garlic. Saute for a min.
- Add spring onion whites and fry for a min or two.
- Next add capsicum and saute for another minute.
- Pour soya sauce and tomato sauce. Stir the corn flour slurry once and pour it to the pan.
- Stir well and cook to make a sauce. Add more water if required.
- Reduce the flame to medium and add sugar, little salt. Stir and check the taste of the sauce.
- Add pepper and vinegar if needed.
- Allow the sauce to turn thick. Turn off the flame. Allow to cool it a bit. Do not add hot mushrooms to the manchurian sauce.
- Add the fried mushrooms and coat them well in the sauce
- Garnish with spring onion greens.
- Serve mushroom manchurian hot as a appetizer or with noodles or fried rice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes