Sarah Brown
Dry Mushroom Manchurian is a popular Indo-Chinese appetizer known for its crispy texture and tangy, spicy flavors. This dish features mushrooms coated in a light, crispy batter, deep-fried to perfection, and then tossed in a flavorful sauce made with a blend of soy sauce, chili sauce, garlic, ginger, and spices. Preparing Dry Mushroom Manchurian involves marinating the mushrooms, frying them until golden, and then mixing them with the savory sauce. It’s a quick and easy recipe that’s perfect for snacks, parties, or as a side dish, offering a delightful combination of crunch and bold flavors.
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What You'll Learn
- Ingredients Needed: Gather mushrooms, cornflour, maida, spices, onions, bell peppers, soy sauce, vinegar, oil
- Preparing Mushrooms: Clean, pat dry, and marinate mushrooms in salt, pepper, and cornflour mixture
- Frying Mushrooms: Deep-fry marinated mushrooms until golden and crispy, then drain on paper towels
- Making Sauce: Sauté garlic, onions, bell peppers, add sauces, spices, and thicken with cornflour slurry
- Final Assembly: Toss fried mushrooms in the prepared sauce, garnish with spring onions, and serve hot
Ingredients Needed: Gather mushrooms, cornflour, maida, spices, onions, bell peppers, soy sauce, vinegar, oil
To begin preparing Dry Mushroom Manchurian, the first step is to gather the mushrooms. Opt for button mushrooms as they are firm and hold their shape well during cooking. Ensure they are fresh, clean, and free from any dirt. Rinse them gently under cold water and pat them dry with a kitchen towel. If the mushrooms are large, cut them into halves or quarters for even cooking. The mushrooms will be the star of the dish, so their quality is crucial.
Next, cornflour and maida (all-purpose flour) are essential for creating the batter that coats the mushrooms. Cornflour adds crispiness, while maida provides structure. Mix them in a bowl in equal proportions, adding a pinch of salt and pepper for seasoning. This batter will give the mushrooms a golden, crispy exterior when fried. Additionally, spices like ginger-garlic paste, red chili powder, and garam masala are needed to marinate the mushrooms. These spices infuse the mushrooms with flavor before they are coated in the batter.
Onions and bell peppers are key ingredients for the Manchurian sauce. Finely chop one large onion and slice two bell peppers (preferably red and green) into thin strips. These vegetables add crunch, color, and a slight sweetness to the dish. Along with these, soy sauce and vinegar are vital for the sauce. Soy sauce provides a savory, umami flavor, while vinegar adds a tangy kick. Use a good-quality dark soy sauce for depth of flavor and white vinegar for the right balance of acidity.
Lastly, oil is required for both frying the mushrooms and sautéing the vegetables. Use a neutral-flavored oil with a high smoke point, such as sunflower or refined oil, for frying. Heat the oil to the right temperature (around 180°C or 350°F) to ensure the mushrooms turn crispy without absorbing too much oil. The same oil (or fresh oil) will be used to stir-fry the onions, bell peppers, and sauces to create the flavorful Manchurian coating for the crispy mushrooms.
Having all these ingredients ready and prepped beforehand ensures a smooth cooking process. From the mushrooms to the spices, flours, vegetables, sauces, and oil, each ingredient plays a specific role in creating the perfect Dry Mushroom Manchurian. With everything gathered and prepared, you’re now set to move on to the next steps of marinating, battering, frying, and tossing to achieve the desired crispy, flavorful dish.
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Preparing Mushrooms: Clean, pat dry, and marinate mushrooms in salt, pepper, and cornflour mixture
To begin preparing the mushrooms for your dry mushroom Manchurian, start by selecting fresh, firm button mushrooms. Rinse them gently under cold water to remove any dirt or debris. It’s important not to soak them, as mushrooms absorb water quickly, which can affect their texture during cooking. After rinsing, place the mushrooms on a clean kitchen towel or paper napkin and pat them dry thoroughly. Ensuring the mushrooms are dry is crucial, as excess moisture can prevent the cornflour coating from adhering properly and may result in a soggy texture.
Once the mushrooms are clean and dry, it’s time to marinate them. In a mixing bowl, combine a pinch of salt and pepper according to your taste preferences. Add cornflour to the bowl—approximately 2 tablespoons for every 250 grams of mushrooms—and mix the ingredients well. The cornflour acts as a binding agent and helps create a crispy outer layer when fried. Gently toss the mushrooms in this mixture, ensuring each piece is evenly coated. Be careful not to overmix, as it can cause the cornflour to clump or become unevenly distributed.
Allow the marinated mushrooms to sit for about 5–7 minutes. This brief resting period helps the cornflour mixture adhere better to the mushrooms, ensuring a consistent coating. During this time, you can prepare the other ingredients or heat the oil for frying. The marination process is simple yet essential, as it not only adds flavor but also enhances the texture of the mushrooms, making them the perfect base for your dry mushroom Manchurian.
After the resting period, give the mushrooms a final gentle toss to ensure the coating is intact. If you notice any excess cornflour at the bottom of the bowl, simply shake off the mushrooms lightly before frying. Properly prepared mushrooms will fry up crispy and golden, providing a delightful contrast to the savory Manchurian sauce. This step is the foundation of your dish, so take care to follow it meticulously for the best results.
Finally, your mushrooms are ready to be fried. Heat oil in a pan over medium-high heat and carefully add the coated mushrooms in batches to avoid overcrowding. Fry them until they turn golden brown and crispy, flipping them occasionally for even cooking. Once done, drain the excess oil on a paper towel before tossing them in the Manchurian sauce. The cleaned, dried, and marinated mushrooms will now serve as the star ingredient in your dry mushroom Manchurian, offering a perfect blend of crunch and flavor.
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Frying Mushrooms: Deep-fry marinated mushrooms until golden and crispy, then drain on paper towels
To achieve the perfect crispy texture for your Dry Mushroom Manchurian, the frying process is crucial. Begin by heating a sufficient amount of oil in a deep pan or wok over medium-high heat. The oil should be hot enough to sizzle when a small drop of water is flicked into it, typically around 350°F to 375°F (175°C to 190°C). This temperature ensures that the mushrooms cook evenly without absorbing too much oil. While the oil heats, prepare a plate or tray lined with paper towels, as this will be used to drain the excess oil from the fried mushrooms.
Once the oil is at the right temperature, carefully add the marinated mushrooms in small batches to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy mushrooms instead of the desired crispiness. Use a slotted spoon or tongs to gently place the mushrooms into the hot oil, ensuring they are coated evenly in the marinade before frying. The mushrooms should start to sizzle immediately upon contact with the oil, indicating that the temperature is correct.
Fry the mushrooms for 3 to 4 minutes, or until they turn golden brown and crispy. The exact time may vary depending on the size of the mushrooms and the heat of the oil, so keep a close eye on them to prevent burning. Stir or flip the mushrooms occasionally to ensure even cooking on all sides. As the mushrooms fry, they will develop a beautiful golden crust while retaining a tender interior, thanks to the marinade that helps lock in moisture.
When the mushrooms are perfectly fried, use the slotted spoon or tongs to remove them from the oil, allowing any excess oil to drip back into the pan. Immediately transfer the fried mushrooms to the prepared plate lined with paper towels. The paper towels will absorb the excess oil, ensuring that the mushrooms remain crispy and not greasy. Repeat the frying process with the remaining batches of marinated mushrooms, ensuring the oil returns to the correct temperature before adding each new batch.
After all the mushrooms are fried and drained, let them cool slightly before serving or proceeding with the next steps of the Dry Mushroom Manchurian recipe. Properly fried mushrooms should have a delightful crunch on the outside while remaining juicy and flavorful on the inside. This step is essential for achieving the signature texture that makes Dry Mushroom Manchurian a favorite appetizer or snack. With the mushrooms fried to perfection, you’re now ready to toss them in the savory Manchurian sauce or serve them as is for a crispy, flavorful treat.
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Making Sauce: Sauté garlic, onions, bell peppers, add sauces, spices, and thicken with cornflour slurry
To begin making the sauce for your dry mushroom Manchurian, heat a tablespoon of oil in a wok or a large pan over medium heat. Once the oil is hot, add finely chopped garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. Next, add thinly sliced onions and continue to sauté until they become translucent. This should take about 2-3 minutes. The onions will add a sweet, mild flavor to the sauce, which complements the earthy taste of the mushrooms.
After the onions are softened, toss in diced bell peppers. You can use a combination of red, yellow, and green bell peppers for a colorful and flavorful sauce. Sauté the bell peppers for about 2 minutes until they are slightly tender but still retain their crunch. This step is crucial as it adds a nice texture contrast to the dish. Now, it's time to add the sauces and spices that give the Manchurian its distinctive taste. Add 2 tablespoons of tomato ketchup, 1 tablespoon of soy sauce, 1 teaspoon of chili sauce (adjust to your spice preference), and 1 teaspoon of vinegar. Stir well to combine all the ingredients, ensuring the sauces coat the vegetables evenly.
As the sauces simmer, add your spices: 1 teaspoon of ginger-garlic paste, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and a pinch of salt to taste. Mix thoroughly, allowing the spices to release their aromas and infuse the sauce. Let the mixture cook for another minute to meld the flavors together. If you prefer a more tangy sauce, you can add a little more vinegar at this stage. The key is to balance the sweetness from the ketchup, the saltiness from the soy sauce, and the tanginess from the vinegar.
To thicken the sauce, prepare a cornflour slurry by mixing 1 tablespoon of cornflour with 2 tablespoons of water until smooth. Gradually pour the slurry into the sauce, stirring continuously to avoid lumps. The sauce will start to thicken within a minute or two. Aim for a glossy, coating consistency that will cling to the mushrooms without being too runny or too sticky. If the sauce becomes too thick, you can adjust by adding a little water. Once the desired consistency is achieved, turn off the heat and set the sauce aside until you’re ready to combine it with the fried mushrooms. This flavorful sauce is the heart of your dry mushroom Manchurian, bringing all the elements together in a harmonious blend of tastes and textures.
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Final Assembly: Toss fried mushrooms in the prepared sauce, garnish with spring onions, and serve hot
Once your mushrooms are perfectly fried and the sauce is ready, it’s time for the final assembly, the step that brings all the flavors together. Start by gently tossing the fried mushrooms in the prepared sauce. Ensure that the mushrooms are evenly coated, as this will allow every bite to be packed with the rich, tangy, and slightly spicy flavors of the Manchurian sauce. Use a spatula or tongs to carefully mix the mushrooms, taking care not to break them, as they are delicate after frying. The goal is to achieve a glossy, well-coated exterior that enhances both the texture and taste of the dish.
After tossing the mushrooms in the sauce, transfer them to a serving plate or bowl. The presentation is key, so arrange them neatly, allowing some of the sauce to drizzle around the edges for added visual appeal. At this stage, the dish should look inviting, with the mushrooms glistening under the thick, flavorful sauce. This is the moment when all your efforts in frying and sauce preparation come together to create a dish that’s as beautiful as it is delicious.
Next, garnish the dish with freshly chopped spring onions. Sprinkle them generously over the mushrooms, adding a pop of color and a crisp, fresh contrast to the rich sauce. The spring onions not only enhance the visual appeal but also bring a mild onion flavor that complements the boldness of the Manchurian sauce. You can also add a few chopped green chilies or coriander leaves if you prefer extra heat or freshness, though spring onions are the traditional choice for this dish.
Finally, serve the dry mushroom Manchurian immediately while it’s still hot. This dish is best enjoyed fresh, as the crispness of the fried mushrooms and the thickness of the sauce are at their peak right after assembly. Pair it with steamed rice, fried rice, or even as a standalone appetizer. The combination of crispy mushrooms, savory sauce, and fresh garnishes makes it a crowd-pleaser, perfect for both casual meals and special occasions. With these final steps, your dry mushroom Manchurian is ready to be savored and shared.
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Frequently asked questions
The key ingredients include button mushrooms, all-purpose flour, cornflour, ginger-garlic paste, soy sauce, tomato ketchup, chili sauce, vinegar, spring onion greens, and oil for frying.
Clean the mushrooms thoroughly, pat them dry, and marinate them with salt, ginger-garlic paste, and a pinch of pepper for about 15-20 minutes before coating and frying.
Ensure the oil is hot before frying the coated mushrooms. Double-frying (frying once at medium heat, then again at high heat) can also enhance crispiness. Drain on a paper towel to remove excess oil.
