Mushroom Manchurian

Mushroom Manchurian is a tasty starter made using mushroom, flour, spice powders, sauces, capsicum, spring onion etc. Mushroom Manchurian is a popular Indo-Chinese dish that can be relished as a starter or an accompaniment for fried rice. Learn to make Mushroom Manchurian with step by step pictures.

Hubby is a great fan of fried rice and any type of manchurian too and his staple order in restaurants is egg fried rice. You can make manchurian either gravy / semi dry(saucy) or dry version, I have made it saucy great to go with fried rice

About Mushroom Manchurian

Mushroom Manchurian is one of the popular Indo Chinese starter recipes. I love manchurian as a side dish for fried rice but not as a starter as I don’t have the habit of having starters / soups just dive straight into the main dishes.

I have a love-hate relationship with mushrooms in the recent days. But still whenever I see white clean fresh mushrooms in pazhamudhir I cannot resist, I end up buying a pack as its rich in nutrients and a good source of vitamins too and helps to reduce blood cholesterol levels. Do try this mushroom manchurian and enjoy!

Mushroom Manchurian Ingredients

• Mushroom –  Choose tender fresh mushroom which will be perfect to use for manchurian.
• Sauces – I have used soya sauce, chili sauce, tomato sauce for making the manchurian sauce.
• Spring Onion, Garlic – Garlic and Spring onion adds taste and flavor to the manchurian. Do not skip it if you like Manchurian in restaurant style.
• Onion, Capsicum – Onion and capsicum is cubed and used.
• Pepper powder – Pepper powder adds spice to the sauce.
• Flour –  Corn flour is needed to coat the mushroom & fry. Corn flour is used to make a slurry which helps to keep the Manchurian saucy & thick.
• Oil – Use cooking oil that has no flavors.

Similar Recipes

• Gobi manchurian
• Small potato manchurian
• Mushroom manchurian
• Veg balls manchurian 
• Soya chunks manchurian
• Baby corn manchurian

How to make Mushroom Manchurian Step by Step

1.Rinse mushrooms, wipe it off with a cloth to remove the moisture then slice them thin. In a mixing bowl mix all the ingredients under ‘for the batter’ add little water to form a thick paste.

2.Marinate mushroom in it for 15 minutes. Deep fry them until crisp and golden brown. Drain them in a tissue.

3.Get all the ingredients ready for the manchurian. Heat oil in a pan and add garlic and spring onions white part sauté for a minute. Add onion sauté until slightly browned,

4.Then add capsicum, half of spring onions and sauté for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown. Then add soya sauce and mix well in high flame. Now reduce the flame and add green chili sauce, tomato sauce and required salt.

5.Add corn flour mixture and bring the sauce to a quick boil. Add fried mushrooms, pepper powder and give a toss for the sauce to coat well. Garnish with remaining spring onions green part, give a quick mix and serve hot.

Serve hot with any fried rice of your choice or just as a starter. Serve immediately before it becomes soggy.

Expert Tips

• Don’t skip spring onions as it gives a nice flavor.
• Adding onions is purely optional, you can skip that too.
• Marinating mushroom in the batter gives a nice firm outer layer.
• Chili sauce and soy sauce forms the base for any manchurian. I used green chili sauce as I had only that, you can add the red chili sauce too.
• The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
• Always serve hot as it may turn soggy when resting time is given.
• Adding corn flour water mixture is purely optional – this is just to make the sauce thick.
• Make sure not to saute the veggies for a long time in the sauce as the veggies need to be crisp.
• Don’t add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
• I have used button mushroom you can use any type of mushroom.

Serving and Storage

Mushroom Manchurian can be enjoyed as it is – it tastes divine and delicious. It can also be enjoyed with fried rice too. Mushroom Manchurian is best when hot, however you can store up to a day and heat it while serving. 

If you have any more questions about this mushroom manchurian recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this mushroom manchurian recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mushroom Manchurian Recipe

Mushroom Manchurian is a tasty starter made using mushroom, flour, spice powders, sauces, capsicum, spring onion etc. Mushroom Manchurian is a popular Indo-Chinese dish that can be relished as a starter or an accompaniment for fried rice. Learn to make Mushroom Manchurian with step by step pictures.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup mushroom cleaned
• 3 and 1/2 tablespoon corn flour
• 2 tablespoon maida
• 1 teaspoon ginger garlic paste
• 1/4 teaspoon red chilli powder
• salt to taste
• oil to fry

For the manchurian:

• 1 tablespoon oil
• 1 tablespoon garlic chopped finely
• 3 tablespoon big onion chopped
• 1/2 medium sized capsicum chopped
• 1/4 teaspoon soya sauce
• 1/2 teaspoon green chilli sauce
• 1/4 teaspoon pepper powder
• 2 tablespoon tomato suace
• 1/2 teaspoon cornflour mixed with 2 tablespoon water
• 1 tablespoon spring onions white part
• 1 tablespoon spring onions green part
• salt to taste

Instructions

• Rinse mushrooms, wipe it off with a cloth to remove the moisture then slice them thin. In a mixing bowl mix all the ingredients under ‘for the batter’ add little water to form a thick paste.
• Marinate mushroom in it for 15 minutes. Deep fry them until crisp and golden brown. Drain them in a tissue.
• Get all the ingredients ready for the manchurian. Heat oil in a pan and add garlic and spring onions white part sauté for a minute. Add onion sauté until slightly browned,
• Then add capsicum, half of spring onions and sauté for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown. Then add soya sauce and mix well in high flame. Now reduce the flame and add green chili sauce, tomato sauce and required salt.
• Add corn flour mixture and bring the sauce to a quick boil. Add fried mushrooms, pepper powder and give a toss for the sauce to coat well. Garnish with remaining spring onions green part, give a quick mix and serve hot.
• Serve hot with any fried rice of your choice or just as a starter. Serve immediately before it becomes soggy.

Notes

• Don’t skip spring onions as it gives a nice flavor.
• Adding onions is purely optional, you can skip that too.
• Marinating mushroom in the batter gives a nice firm outer layer.
• Chili sauce and soy sauce forms the base for any manchurian. I used green chili sauce as I had only that, you can add the red chili sauce too.
• The consistency is purely your choice, you can make it saucy like how I have did or make it dry too.
• Always serve hot as it may turn soggy when resting time is given.
• Adding corn flour water mixture is purely optional – this is just to make the sauce thick.
• Make sure not to sauté the veggies for a long time in the sauce as the veggies need to be crisp.
• Don’t add more soya sauce than the mentioned amount else it will change the taste and make the manchurian more darker in color.
• I have used button mushroom you can use any type of mushroom.

Nutrition Facts

Mushroom Manchurian Recipe

Amount Per Serving (100 g)

Calories 228 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Sodium 2054mg89%

Potassium 292mg8%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

Vitamin A 1170IU23%

Vitamin C 43mg52%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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