About Manchurian-Style Recipes
Indo-Chinese cuisine is one of my all-time favorite food fusions. For centuries, Indian and Chinese cultures have mingled along the Silk Road via Tibet, but this culinary tradition began in earnest when a large population of Chinese people relocated to Calcutta around 250 years ago. The combination of local Indian spices and produce with Chinese cooking techniques has taken the world by storm in recent years, resulting in the proliferation of Desi-Chini restaurants in India, Bangladesh, America, the U.K., and Canada. The term “Manchurian” refers to a particular Indian-Chinese cooking style whereby the primary ingredient – in this case, mushrooms – is battered and fried before being tossed with a zippy sauce made from soy sauce, ginger, garlic, and green chilies. It should be noted that the culinary creation known as Manchurian is a fusion and does not bear much resemblance to traditional Manchu cuisine that you’d find in Northeastern China. There are two primary styles of Manchurian dishes – either dry (also sometimes called crispy) or with a sauce/gravy. Both styles use the same primary ingredients – cornstarch (cornflour), all-purpose flour, green onions, capsicum, ginger, garlic, chilies, and soy sauce. The only real difference between dry Manchurian or Manchurian with gravy is in the amount of sauce that is used. An easy way to think of it is that the dry or crispy style dishes resemble more of a battered and fried preparation, whereas the gravy dishes have a sauce base.
About Mushroom Manchurian
What I have posted here is a dry or crispy version of Manchurian mushroom. A Manchurian dish can be made with any vegetable and even paneer. Some of my other favorite Manchurian recipes on blog are Veg Manchurian, Gobi Manchurian and Paneer Manchurian. This deliciously spiced mushroom dish is at once tangy, spicy, salty, and sweet – it’s a real flavor explosion! Best of all, it comes together in just 45 minutes, making it the perfect option for a busy weeknight dinner. We love to serve our Mushroom Manchurian with bread or Roti, Fried Rice. Sometimes we pair it with a dipping sauce like Schezwan Sauce or even a red chili sauce like sriracha or sambal oelek. You can serve them as a full meal, or use them as a tasty snack or appetizer.
How to Make Mushroom Manchurian
Make Batter and Prep Mushrooms
Add all below listed batter ingredients to a bowl:
½ cup all-purpose flour3 tablespoons cornflour (cornstarch)1 teaspoon ginger garlic paste½ teaspoon freshly crushed black pepper1 teaspoon soy sauce½ teaspoon sugar or add according to tastesalt to taste
2: Add ⅓ cup water and whisk to a smooth batter that is neither too thick nor too thin. 3: Rinse, wipe dry and halve the mushrooms (250 grams button mushrooms). Set aside.
Fry Mushrooms
4: Heat oil for shallow frying or deep frying in a wok. Dip the mushroom in the prepared batter. 5: Once the oil is moderately hot, gently and carefully place the mushrooms in the oil. Let one side firm up and become light golden. Turn over and fry the second side. 6: .Once the mushrooms are crispy and golden brown, remove them to a plate (on kitchen paper towels) and keep them aside.
Make Mushroom Manchurian
7: Heat about 1 to 2 tablespoons oil in another pan or remove the extra oil from the pan in which we fried the mushrooms and keep about 1 to 2 tablespoons oil in it. Add ⅓ cup chopped spring onion whites and stir fry them for a minute. 8: Add 2 to 3 chopped green chilies, 1 teaspoon finely chopped celery, 2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, and some of the spring onion greens. Stir fry for a minute. 9: Add bell pepper/capsicum (1 medium-size green, yellow, orange, or red bell pepper, sliced, diced, or chopped in bite-sized pieces). I only had yellow bell pepper instead of green bell pepper. Making the best use of what I had this day 🙂 10: Stir fry till the capsicum gets cooked a little but still retains its crunchiness. 11: Add salt, sugar, 1 tablespoon soy sauce, and ½ teaspoon black pepper powder or crushed black pepper. 12: Stir fry and mix well. 13: Add the fried mushrooms. 14: Stir fry and mix well so that the sauce coats the mushrooms. 15: Remove and serve dry Mushroom Manchurian hot garnished with some spring onion greens and/or celery. It goes well with any kind of fried rice. You can also serve it as is with your favorite dipping sauce. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chilli Mushroom (Stovetop & Instant Pot) Mushroom Tikka | Tandoori Mushroom Garlic Butter Mushrooms | Garlic Mushrooms Mushroom 65 This Mushroom Manchurian recipe from the archives first published in August 2012 has been republished and updated on November 2022.
title: “Mushroom Manchurian " ShowToc: true date: “2024-10-19” author: “Thomas Leblanc”
About Manchurian-Style Recipes
Indo-Chinese cuisine is one of my all-time favorite food fusions. For centuries, Indian and Chinese cultures have mingled along the Silk Road via Tibet, but this culinary tradition began in earnest when a large population of Chinese people relocated to Calcutta around 250 years ago. The combination of local Indian spices and produce with Chinese cooking techniques has taken the world by storm in recent years, resulting in the proliferation of Desi-Chini restaurants in India, Bangladesh, America, the U.K., and Canada. The term “Manchurian” refers to a particular Indian-Chinese cooking style whereby the primary ingredient – in this case, mushrooms – is battered and fried before being tossed with a zippy sauce made from soy sauce, ginger, garlic, and green chilies. It should be noted that the culinary creation known as Manchurian is a fusion and does not bear much resemblance to traditional Manchu cuisine that you’d find in Northeastern China. There are two primary styles of Manchurian dishes – either dry (also sometimes called crispy) or with a sauce/gravy. Both styles use the same primary ingredients – cornstarch (cornflour), all-purpose flour, green onions, capsicum, ginger, garlic, chilies, and soy sauce. The only real difference between dry Manchurian or Manchurian with gravy is in the amount of sauce that is used. An easy way to think of it is that the dry or crispy style dishes resemble more of a battered and fried preparation, whereas the gravy dishes have a sauce base.
About Mushroom Manchurian
What I have posted here is a dry or crispy version of Manchurian mushroom. A Manchurian dish can be made with any vegetable and even paneer. Some of my other favorite Manchurian recipes on blog are Veg Manchurian, Gobi Manchurian and Paneer Manchurian. This deliciously spiced mushroom dish is at once tangy, spicy, salty, and sweet – it’s a real flavor explosion! Best of all, it comes together in just 45 minutes, making it the perfect option for a busy weeknight dinner. We love to serve our Mushroom Manchurian with bread or Roti, Fried Rice. Sometimes we pair it with a dipping sauce like Schezwan Sauce or even a red chili sauce like sriracha or sambal oelek. You can serve them as a full meal, or use them as a tasty snack or appetizer.
How to Make Mushroom Manchurian
Make Batter and Prep Mushrooms
Add all below listed batter ingredients to a bowl:
½ cup all-purpose flour3 tablespoons cornflour (cornstarch)1 teaspoon ginger garlic paste½ teaspoon freshly crushed black pepper1 teaspoon soy sauce½ teaspoon sugar or add according to tastesalt to taste
2: Add ⅓ cup water and whisk to a smooth batter that is neither too thick nor too thin. 3: Rinse, wipe dry and halve the mushrooms (250 grams button mushrooms). Set aside.
Fry Mushrooms
4: Heat oil for shallow frying or deep frying in a wok. Dip the mushroom in the prepared batter. 5: Once the oil is moderately hot, gently and carefully place the mushrooms in the oil. Let one side firm up and become light golden. Turn over and fry the second side. 6: .Once the mushrooms are crispy and golden brown, remove them to a plate (on kitchen paper towels) and keep them aside.
Make Mushroom Manchurian
7: Heat about 1 to 2 tablespoons oil in another pan or remove the extra oil from the pan in which we fried the mushrooms and keep about 1 to 2 tablespoons oil in it. Add ⅓ cup chopped spring onion whites and stir fry them for a minute. 8: Add 2 to 3 chopped green chilies, 1 teaspoon finely chopped celery, 2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, and some of the spring onion greens. Stir fry for a minute. 9: Add bell pepper/capsicum (1 medium-size green, yellow, orange, or red bell pepper, sliced, diced, or chopped in bite-sized pieces). I only had yellow bell pepper instead of green bell pepper. Making the best use of what I had this day 🙂 10: Stir fry till the capsicum gets cooked a little but still retains its crunchiness. 11: Add salt, sugar, 1 tablespoon soy sauce, and ½ teaspoon black pepper powder or crushed black pepper. 12: Stir fry and mix well. 13: Add the fried mushrooms. 14: Stir fry and mix well so that the sauce coats the mushrooms. 15: Remove and serve dry Mushroom Manchurian hot garnished with some spring onion greens and/or celery. It goes well with any kind of fried rice. You can also serve it as is with your favorite dipping sauce. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Chilli Mushroom (Stovetop & Instant Pot) Mushroom Tikka | Tandoori Mushroom Garlic Butter Mushrooms | Garlic Mushrooms Mushroom 65 This Mushroom Manchurian recipe from the archives first published in August 2012 has been republished and updated on November 2022.
