Mushroom Manchurian

Mushroom Manchurian


Crispy mushroom fritters soaked in Chinese spicy sauce, Mushroom Manchurian is a piece of heaven for every mushroom lover. Perfect as an appetizer or a side dish, this Manchurian is a quirk up from the regular cabbage Manchurian. In fact, the earthy meatiness of mushrooms could easily give competition to the non-vegetarian counterpart of this dish.

The Popularity of Mushroom Manchurian

Manchurian in itself has been a very popular Chinese dish across the globe, adding mushroom into the mix makes for a winning combination. A Perfect raw material for a fritter, when fried the batter coated mushrooms take on a crispy exterior and the inner part remains tender and juicy. When these crispy yet tender mushrooms are coated with thick, spicy, tangy, sweet and sour Chinese sauce, the resulting Mushroom Manchurian is an obvious delicacy and thus a very popular dish.

Taste and Flavour of Mushroom Manchurian

Indeed a lip-smacking dish, Mushroom Manchurian combines the crispiness of deep fried crispy mushroom, the spiciness of green chili with the savouriness of soya sauce. Onions, spring onions, capsicum gives the perfect bitter-sweet base to its sauce while garlic, ginger, and black pepper add in their peculiar pungency.

The specialty of Mushroom Manchurian

Rich in over a dozen minerals and vitamins, mushrooms are cholesterol-free, low in calories, low in fat content and high on antioxidants. Definitely, a healthier Manchurian variant, however, most importantly, Mushroom Manchurian does not compromise on the taste. On the contrary, it is one of the tastiest variants.

Serving and Presentation of Mushroom Manchurian

Mushroom Manchurian is commonly garnished with spring onion greens. Various add-ons such as schezwan sauce, satay sauce, garlic sauce or chili oil could be served along with the dish when served as an appetizer or starter.

When served as a side dish, Mushroom Manchurian really compliments noodles, fried rice, and pot rice recipes.

How to Prepare Mushroom Manchurian

While the recipe of Mushroom Manchurian is quite simple, it does require an intermediate level of cooking skills. For one, mushrooms could be a tricky ingredient while deep frying, due to their high water content (around 92%). However, below mentioned recipe and subsequent tips will greatly help in cooking a perfectly delectable Mushroom Manchurian.

Mushroom Manchurian

Cooking Mushroom Manchurian

Batter frying mushrooms, preparing the Manchurian sauce and assembling the Mushroom Manchurian takes about 40 – 45 minutes, with 10 – 15 minutes of prep time and 30 minutes of cook time. The following list of ingredient makes 3 serving.


Ingredients for the Manchurian

  • White Button mushrooms - 200-250 grams
  • All-purpose flour (maida) – ½ Cup
  • Cornflour - 3 tablespoons
  • Ginger-garlic paste - 1 teaspoon
  • Black pepper powder - ½ teaspoon
  • Red chili powder (optional) – ½ teaspoon
  • Soya sauce - 1 teaspoon
  • Water - ⅓ cup or as required
  • Salt – as per taste
  • Oil for frying

Ingredients for Sauce for Mushroom Manchurian

  • Oil – 1 tbsp
  • Onion - 1 medium sized
  • Capsicum/bell pepper – 1 medium sized
  • Spring onions – 2 to 3
  • Garlic paste or crushed garlic – 1 teaspoon
  • Ginger paste or crushed ginger – ½ teaspoon
  • Green chilies - 2 to 3
  • Soy Sauce – 1 ½ tablespoon
  • Red Chilli sauce – ½ tablespoon
  • Sugar – 1 teaspoon
  • Vinegar (optional) – ½ to ¾ teaspoon
  • Tomato sauce – 2 tablespoons
  • Black Pepper – ½ teaspoon
  • Cornflour - 1 tablespoon
  • Water – ½ cup or as required
  • Salt – as per taste

How to make

Step By Step Instructions for Cooking Mushroom Manchurian

The batter for Manchurian –

  1. Mix all-purpose flour, cornflour, ginger garlic paste, salt, pepper and chili powder in a bowl. Slowly add water to the mixture, making a medium thick batter; neither too thick nor too runny.

Preparing Mushrooms –

  1. Rinse the mushroom thoroughly with water. Pat dry mushroom with a clean napkin to remove excess moisture. Trim thin slices off the stem’s end. Depending upon the mushroom’s size, slice them into halves or quarters.  

Prepping other vegetables –

  1. Chop Onion and Capsicum into medium sized cubes. Separate the whites and greens of spring onions and chop them finely. Deseed green chilies and slice them into halves.

Prepping slurry for the sauce –

  1. Add cornflour into a bowl, mix half a cup of water to make a slurry, avoid the formation of lumps. This slurry will thicken the sauce for Mushroom Manchurian.

How to make Mushroom Manchurian

  1. Making Manchurian – Take a deep pan and add oil for deep frying. Once the oil is hot, test it by dropping a small amount of batter into the pan. If the batter rises up and floating, the oil is ready. If not, heat the oil some more.

  2. Add mushroom slices one by one into the pan. Fry on medium high heat until they are golden and crisp. Once done place the mushroom on a kitchen tissue, to remove excess oil.

  3. Making sauce – Heat 1 tablespoon oil in a wide pan. Once heated add ginger and garlic and sauté for a minute or until their pungent smell dissipates. Add onion, green chilies and spring onion white, sauté for about 2 minutes. Now add capsicum and let it cook for a minute.

  4. Pour soya sauce, tomato sauce, and green chili sauce mix well with the vegetables. Stir the prepared slurry once and add that in the pan. Give a good mix and allow the slurry to cook on low-medium flame. Add salt and sugar, keep stirring the sauce. As the sauce starts thickening add pepper powder and vinegar. Depending on the consistency required add more water. Let the sauce cook for a few minutes more. Switch off the flame.

  5. Assembling the Mushroom Manchurian - let the sauce cool for 2 – 5 mins. Add the fried mushrooms and mix them with a very light hand, in order to coat them well in the sauce. Serve Mushroom Manchurian in a bowl and garnish with spring onion greens.


  • Do note that soya sauce is salty in itself; so maintain the salt quotient of the recipe accordingly.
  • While deep frying mushroom, do not fry them for a long time as mushroom might start to release water, making the oil to splatter.
  • Also, do not leave the fried mushrooms idle for too long as they may release little water after cooking, making them soggy.
  • Do not add fried mushrooms directly into a very hot sauce, as they might lose their crispness, due the water released from the mushroom.

Approximate nutritional value per serving for Mushroom Manchurian

  1. Calories 141
  2. Total Fat 5g
  3. Sodium 569mg
  4. Potassium 314mg
  5. Total Carbohydrates 20g
  6. Dietary Fiber 1g
  7. Sugars 2g
  8. Protein 4g


If you love Manchurian style cooking then this recipe will surely enthral your taste buds. Cooke it at home and have a lovely time in devouring the awesome taste of the Mushroom Manchurian.

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