John Miller
Mushroom Manchurian is a popular Indo-Chinese dish that can be served as a starter or side. The dish is made by tossing crisp, fried mushrooms in a thick Manchurian sauce. The sauce is made using aromatics like garlic, ginger, and spring onions, which are fried in a wok with bell peppers, soya sauce, tomato ketchup, and vinegar. The mushrooms are sliced and dipped in a thick batter before being deep-fried until crisp and golden. The fried mushrooms are then added to the sauce and served hot, garnished with spring onion greens.
| Characteristics | Values |
|---|---|
| Dish Type | Appetizer, side dish |
| Cuisine | Indo-Chinese |
| Main Ingredients | Mushrooms, flour, sauces (soy, chili, tomato), spring onion, garlic |
| Other Ingredients | Ginger, bell peppers, vinegar, corn flour, oil, pepper powder, sugar, salt |
| Preparation Method | Batter and deep fry mushrooms, stir-fry aromatics and veggies, add sauces, thicken sauce with corn flour slurry, toss fried mushrooms in sauce |
| Serving Instructions | Serve hot as a starter or with fried rice, noodles, or bread |
| Variations | Air fryer, pan-fried, dry/crispy version, semi-dry/saucy version |
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What You'll Learn
Choosing the mushrooms
Choosing the right mushrooms is essential for making delicious mushroom Manchurian. Here are some tips to help you select the best mushrooms for this mouth-watering dish:
Type of Mushrooms
White button mushrooms are the most commonly used variety for mushroom Manchurian. They have a delicate flavour and texture that pairs well with the spicy and tangy Manchurian sauce. However, you can use any edible mushroom variety you prefer or have access to. Some alternatives include oyster mushrooms, shiitake mushrooms, or cremini mushrooms. Each type will add its unique flavour and texture to the dish, so feel free to experiment.
Freshness and Quality
Always choose fresh, tender mushrooms with a firm texture. Look for mushrooms with smooth, dry caps and avoid those with visible bruises, slime, or discolouration. Fresh mushrooms should have a pleasant earthy aroma and be free of sliminess or moisture. If you're using pre-packaged mushrooms, check the best-before date to ensure they are fresh.
Size and Uniformity
Try to select mushrooms of similar size, especially if you want to achieve even cooking and frying. Uniformity in size ensures that all the mushrooms cook at the same rate, preventing some from being overcooked or undercooked. If you find larger mushrooms, you can slice or chop them into smaller pieces to achieve a more consistent size.
Preparation and Cleaning
Before using the mushrooms, clean them thoroughly to remove any dirt or debris. Gently wipe the mushrooms with a damp cloth or paper towel to remove surface dirt. You can also quickly rinse them under cold running water and then pat them dry with a towel. Avoid soaking the mushrooms in water as they tend to absorb moisture, which can affect their texture and flavour.
Quantity
Finally, consider the quantity of mushrooms needed for your recipe. Mushroom Manchurian typically calls for a generous amount of mushrooms as they are the star ingredient. Ensure you have enough mushrooms to create a hearty dish. If you are making a large batch or serving a crowd, adjust the quantity accordingly.
By following these tips, you'll be able to choose the perfect mushrooms for your Mushroom Manchurian dish, ensuring a delicious and satisfying dining experience.
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Making the batter
To make the batter for mushroom manchurian, start by rinsing the mushrooms in water a few times. Then, wipe them with a cloth to remove any moisture and slice them thinly. Next, take all the ingredients for the batter and put them in a mixing bowl. Add a little water to form a thick paste—the consistency should be smooth, not too thick nor too thin. You can make the batter with half plain flour and rice flour, and corn flour to retain crispiness for longer. Corn flour is used to make the fried mushrooms crispy. Make sure the batter is thick, as this will give the mushrooms a nice firm outer layer. You can also marinate the mushrooms in the batter.
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Frying the mushrooms
Preparing the Mushrooms
Start by choosing fresh, tender mushrooms. White button mushrooms are a popular choice, but you can use any edible variety. Rinse the mushrooms in water several times to clean them, then wipe them with a cloth to remove excess moisture. Slice the mushrooms thinly; this will help them cook evenly and absorb the flavours of the batter and sauce.
Making the Batter
In a mixing bowl, combine all the dry ingredients for the batter, such as flour, cornflour, and spice powders. Slowly add water and mix until you achieve a smooth, thick batter. The batter should be thick enough to coat the mushrooms and create a crispy layer when fried. Adjust the consistency as needed—too thin, and it won't coat the mushrooms properly; too thick, and it may not cook evenly.
Coating the Mushrooms
Dip the sliced mushrooms into the batter, ensuring each piece is well coated. This step is crucial, as the batter adds flavour and texture to the mushrooms. Allow any excess batter to drip off, then set the coated mushrooms aside. You can also try marinating the mushrooms in the batter for a firmer outer layer.
Frying
Heat a sufficient amount of oil in a pan or wok over medium-high heat. The oil should be moderately hot before you add the mushrooms. Carefully place the coated mushrooms into the oil, being cautious of any splatters. Fry the mushrooms in batches to avoid overcrowding the pan, which can lead to uneven cooking. Fry until they are golden brown and crispy, then flip them over to cook the other side. The mushrooms should be crispy and golden brown on both sides. Once done, remove them from the oil and drain them on a plate lined with paper towels to absorb any excess oil.
It's important to note that mushrooms contain a lot of water, so they can turn soggy if left idle for too long after frying. To maintain crispiness, consider frying the mushrooms twice or placing them in an oven on low heat to keep them warm and crispy while you prepare the rest of the dish.
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Making the sauce
To make the sauce, start by heating oil in a pan. Add the garlic, ginger, and spring onions, and fry them briefly. You can also add green chillies at this stage for a spicier sauce. Next, add the bell peppers and continue frying until they are softened. At this point, you can also add celery for extra crunch and flavour.
Now it's time to add the sauces. Pour in the soya sauce, tomato ketchup, and vinegar, and give everything a good mix. You can adjust the quantities of these sauces to suit your taste preferences. If you want a tangier sauce, add more tomato ketchup. For a saltier and umami flavour, increase the amount of soya sauce. Don't forget to taste as you go!
To thicken the sauce, create a cornflour slurry by mixing cornflour with water. Gradually add this slurry to the pan while stirring continuously. Keep stirring until the sauce reaches your desired consistency. You can make it as thick or thin as you like. Just remember that the sauce will continue to thicken as it cooks, so don't overdo it.
Once you're happy with the consistency, turn off the heat and allow the sauce to cool slightly. It's important not to add the fried mushrooms to the sauce while it's too hot, as this can make them soggy. The sauce is now ready to be combined with the crispy fried mushrooms.
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Serving suggestions
Mushroom Manchurian is best served hot as a starter or side dish. It is a popular Indo-Chinese dish that can be served with fried rice, noodles, or steamed rice if extra sauce is made. It can also be served as a standalone snack with a dipping sauce such as mint chutney or tomato ketchup.
To keep the mushrooms crisp, serve the dish within half an hour to an hour of cooking. It is important not to let the dish sit for too long, as the mushrooms will release water and become soggy.
When preparing the dish, it is also important not to sauté the vegetables for too long, as they should remain crisp. The sauce should be thick, and care should be taken not to add too much soy sauce, as this will alter the taste and colour of the dish.
Mushroom Manchurian is a versatile dish that can be adapted to individual tastes and preferences. It is a delicious and nutritious option, rich in Vitamin D and protein.
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Frequently asked questions
You will need mushrooms, flour, sauces (soy sauce, chilli sauce, tomato ketchup), corn flour, cooking oil, aromatics (garlic, ginger, spring onions), and vegetables (bell peppers, celery, onion).
Rinse the mushrooms and slice them thinly. Make a thick batter by mixing flour and water, then coat the mushrooms in this batter. Deep fry or pan fry the mushrooms until they are crisp and golden brown.
In a separate pan, briefly fry the aromatics (garlic, ginger, and spring onions) along with the bell peppers. Add soy sauce, tomato ketchup, vinegar, and a corn flour slurry to create a thick sauce.
Allow the sauce to thicken and cool slightly before adding the fried mushrooms. Do not add hot mushrooms to the Manchurian sauce as it may turn soggy.
Mushroom Manchurian can be served as an appetizer or side dish. It goes well with fried rice, noodles, roti, or bread. Garnish with spring onion greens before serving.
