Sarah Brown
Mushroom Manchurian is a popular Indo-Chinese dish that can be served as a starter or side. It is made by tossing crisp, battered, fried mushrooms with aromatics and a Manchurian sauce. The sauce is typically sweet, spicy, tangy, and umami. Mushrooms used in the dish can be white button mushrooms, or any other edible variety. The dish is best served hot, as it can turn soggy when left to rest.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, side dish, or snack |
| Cuisine | Indo-Chinese |
| Main Ingredients | Mushrooms, bell peppers, spring onions, flour, sauces |
| Flavor Profile | Spicy, tangy, salty, sweet, umami |
| Consistency | Crispy, dry, or saucy |
| Serving Suggestions | Fried rice, noodles, bread, roti, dipping sauce |
| Nutrition | Rich in vitamin D and protein |
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What You'll Learn
Indo-Chinese dish
Mushroom Manchurian is a popular Indo-Chinese dish, often served as a starter or side dish. It is made by tossing crisp, battered, fried mushrooms with a variety of vegetables and sauces. The dish is characterised by its sweet, spicy, tangy and umami flavours.
To make Mushroom Manchurian, fresh mushrooms are sliced and coated in a thick batter, which typically consists of flour, cornflour, ginger and garlic paste, soy sauce, salt and water. The coated mushrooms are then deep-fried in hot oil until golden brown and crispy. It is important to ensure that the mushrooms are dry before frying, as excess moisture can cause oil splatters. Additionally, the fried mushrooms should be served immediately, as they can become soggy if left idle due to their high water content.
In a separate pan, aromatics such as garlic, ginger, spring onions and green chillies are stir-fried briefly. Bell peppers are then added and softened before sauces such as soy sauce, tomato ketchup, vinegar and chilli sauce are mixed in. A cornflour slurry is often added to thicken the sauce. Finally, the fried mushrooms are tossed in the sauce, creating a delicious combination of flavours and textures.
Mushroom Manchurian can be served as an appetiser or side dish with fried rice, noodles, roti, bread or steamed rice. It can also be enjoyed as a standalone snack with dipping sauces such as Schezwan sauce, sriracha or sambal oelek. The dish is not only tasty but also nutritious, as mushrooms are a good source of vitamin D and protein.
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Spicy, tangy, sweet, and salty
Mushroom Manchurian is a tasty Indo-Chinese dish that combines spicy, tangy, sweet, and salty flavours. It is typically made by coating sliced mushrooms in a thick batter and deep-frying them until crispy and golden. The fried mushrooms are then tossed with a variety of ingredients, including bell peppers, spring onions, garlic, ginger, and a zingy, umami-rich sauce. This sauce is what gives the dish its signature spicy, tangy, sweet, and salty taste. It typically includes soy sauce, tomato ketchup, vinegar, and a cornflour slurry to thicken it.
The key to achieving the perfect balance of flavours in Mushroom Manchurian lies in the sauce. The combination of soy sauce, tomato ketchup, and vinegar provides a tangy, savoury base. The addition of sugar and salt enhances the sweet and salty notes, while spices like chilli powder and pepper add heat. The cornflour slurry not only thickens the sauce but also gives it a silky smooth texture.
To elevate the dish, it is important to focus on the crispiness of the mushrooms. This can be achieved by ensuring the mushrooms are thoroughly coated in the batter and fried until golden brown. The frying temperature is crucial, as too low of a temperature will result in soggy mushrooms, while too high of a temperature can burn the batter. The type of mushroom used can also impact the texture, with white button mushrooms being a popular choice for their firm texture.
The versatility of Mushroom Manchurian lies in its ability to be served as a starter, side dish, or even a snack. It pairs exceptionally well with fried rice, noodles, or bread. When served as an appetiser, it can be accompanied by dipping sauces like Schezwan sauce or sriracha. As a side dish, it adds a burst of flavour to plain rice or noodles.
The beauty of Mushroom Manchurian is that it allows for personalisation. The spice level can be adjusted by increasing or decreasing the amount of chilli sauce or powder used. The sauce's consistency can be tailored to preference, ranging from a thick, hearty coating to a lighter, more fluid glaze. The type of mushroom used can also be varied, allowing for experimentation with different textures and flavours.
In conclusion, Mushroom Manchurian is a delightful fusion of spicy, tangy, sweet, and salty flavours. The interplay of crispy fried mushrooms and the umami-rich sauce creates a unique taste experience. With its versatility and room for customisation, it is a dish that can be tailored to suit individual preferences, making it a popular choice for food enthusiasts seeking a flavourful adventure.
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Battered and shallow-fried
Mushroom Manchurian is an Indo-Chinese dish that is often served as an appetizer or side dish. It is made by tossing crisp, battered, and fried mushrooms in a sweet, spicy, and umami-tasting Manchurian sauce. The dish is said to have been invented by Nelson Wang, an Indian restaurateur of Chinese origin. The original dish was made with chicken, but today, it is commonly made with vegetables, paneer, mutton, fish, or eggs.
To make the battered and shallow-fried version of Mushroom Manchurian, you will need white button mushrooms, which should be rinsed and drained. You can halve or quarter the mushrooms, depending on their size. Next, prepare the batter by mixing corn flour, all-purpose flour, salt, pepper, chilli powder, and water in a bowl. The consistency of the batter should be moderately thick, so adjust with additional water if needed.
Heat oil in a wok or deep pan for shallow frying. The oil should be medium-hot. Dip the mushrooms in the batter, coating them evenly, and then gently place them in the oil. Fry the mushrooms until they are golden brown and crisp, turning them over as needed to cook both sides evenly. Remove the fried mushrooms from the oil and set them aside.
In a separate pan, heat a small amount of oil and add spring onion whites, garlic, ginger, green chillies, and celery. Stir-fry these aromatics for a minute or two until fragrant. Next, add bell peppers and continue stir-frying until the vegetables are tender. Add soy sauce, tomato ketchup, vinegar, and black pepper to taste. Finally, add the fried mushrooms to this sauce and toss to coat.
Serve your Mushroom Manchurian hot as an appetizer or side dish. It goes well with fried rice, noodles, or steamed rice if you make extra sauce. Enjoy the delicious blend of sweet, spicy, and umami flavours in this unique Indo-Chinese creation!
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Served with bread, roti, or fried rice
Mushroom Manchurian is a tasty Indo-Chinese dish that can be served as a starter or side with fried rice, bread, or roti. It can also be served with noodles or steamed rice if extra sauce is made. It is a great option for vegetarians and vegans.
To make Mushroom Manchurian, sliced mushrooms are dipped in a thick batter and deep-fried until crisp and golden. In a separate pan, aromatics such as garlic, ginger, and spring onions are stir-fried, along with bell peppers. Once softened, soya sauce, tomato ketchup, and vinegar are added. A cornflour slurry is then stirred in to create a thick sauce. When the sauce has thickened, the fried mushrooms are added.
The key to achieving crispy mushrooms is to ensure they are dry before frying and to serve the dish immediately, as mushrooms tend to release water after cooking, which can make them soggy. The batter should also be thick, and the mushrooms should be fried over a medium flame.
When serving Mushroom Manchurian with bread or roti, it can be paired with a dipping sauce like Schezwan Sauce, sriracha, or sambal oelek. It can be served as a full meal or a tasty snack or appetizer.
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Made with any type of mushroom
Mushroom Manchurian is a tasty and popular Indo-Chinese dish that can be served as a starter or side. It is made by tossing crisp, battered fried mushrooms in a delicious Manchurian sauce. The sauce is tangy, sweet, spicy and umami in taste. The dish can be made with any type of edible mushroom, although white button mushrooms are most commonly used.
To make Mushroom Manchurian, first prepare the batter by mixing cornflour, all-purpose flour, salt, pepper, chilli powder and water. The batter should be moderately thick. Next, rinse the mushrooms and pat them dry with a paper towel. Slice the mushrooms, ensuring they are slightly thick. Dip the mushroom slices in the batter and coat them thoroughly. Heat oil in a deep pan and deep fry the mushrooms until they are crisp and golden brown.
In a separate pan, fry aromatics like garlic, ginger, spring onions and bell peppers. Once the vegetables have softened, add soy sauce, tomato ketchup and vinegar. Stir in a cornflour slurry to make a thick sauce. When the sauce has thickened, add the fried mushrooms and toss to coat. The dish is best served hot, as a crispy starter or side with fried rice, noodles or bread.
There are many variations of the recipe, including dry, semi-dry and saucy versions. The type of chilli sauce used can also be varied, such as green or red chilli sauce. Additionally, some recipes include celery, sugar and pepper powder. The dish can also be made in an air fryer, using breadcrumbs or cornflakes for a crispy texture.
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Frequently asked questions
Manchurian mushroom is a tasty Indo-Chinese dish made using mushrooms, flour, spice powders, sauces, capsicum, and spring onion. The mushrooms are sliced, coated in batter, and fried until crispy. They are then tossed with aromatics and vegetables in a spicy, tangy, and umami-rich sauce.
Manchurian mushroom is made from sliced mushrooms, coated in a batter of flour, cornflour, ginger paste, garlic paste, soy sauce, salt, and water. The mushrooms are then fried until crispy and golden brown. The aromatics include garlic, ginger, and spring onions, while the vegetables are typically bell peppers.
To make Manchurian mushroom, first prepare the batter by mixing the dry ingredients with water to form a thick paste. Slice the mushrooms and coat them in the batter. Fry the mushrooms in hot oil until golden brown and set aside. In a separate pan, stir-fry the aromatics and vegetables with spices, herbs, and soy sauce. Finally, add the fried mushrooms to the pan and toss to coat in the sauce. Serve hot as an appetizer or with noodles or fried rice.
