Mushroom Manchurian Recipe

Since you’ve mastered Mushroom Chilli and Gobi Manchurian, you’ll find Mushroom Manchurian to be the best of both worlds. It combines the “meaty” texture of mushrooms with that classic, deep-brown, garlicky Manchurian glaze.

The key difference here is the finely chopped aromatics—Manchurian is all about the garlic, while Chilli is all about the heat.

🍄 Crispy Mushroom Manchurian (Dry)

Prep time: 15 mins | Cook time: 10 mins | Serves: 2

1. The Batter-Fried Mushrooms

• The Mushrooms: 200g Button mushrooms (cleaned, dried, and halved).

• The Coating: 4 tbsp Cornflour, 2 tbsp Maida, 1 tsp Ginger-garlic paste, 1/2 tsp Pepper, and Salt.

• The Method: Mix the coating ingredients with a very small amount of water to make a thick batter. Coat the mushrooms and deep fry on medium-high heat until the exterior is hard and crispy.

  • Note: Mushrooms release water, so fry them until the “hissing” sound stops; that’s when they are truly crispy.

2. The Manchurian Sauce

• Aromatics: 2 tbsp finely minced Garlic, 1 tbsp minced Ginger, 2 chopped Green chilies.

• Veggies: 1 small Onion (finely chopped) and 1/4 cup Spring onion (white and green parts).

• The Liquid Mix: * 1 tbsp Soy Sauce

  • 1.5 tbsp Tomato Ketchup (the secret to that Manchurian tang)

  • 1 tsp Red Chilli Sauce (optional)

  • 1/2 tsp Vinegar

3. The Final Toss

1. Sauté: Heat 1 tbsp oil in a wok. On high heat, sauté the garlic and ginger for 30 seconds until they smell toasted.

2. Soften: Add the chopped onions and the white parts of the spring onions. Sauté for 1 minute.

3. The Glaze: Add the soy sauce, ketchup, chili sauce, and vinegar. Stir until it bubbles and thickens slightly.

4. The Combine: Throw in the fried mushrooms. Toss rapidly for 30–45 seconds. You want the sauce to cling to the mushrooms like a “second skin.“

5. Finish: Garnish with plenty of chopped Spring onion greens.

💡 Pro-Tips for Mushroom Manchurian

• Don’t Over-wash: If mushrooms soak up water, they will become “rubbery” instead of crispy. Just wipe them with a damp cloth.

• The Cornflour Slurry: If you want it a little more “saucy” to eat with Ghee Rice, mix 1 tsp cornflour in 3 tbsp water and add it to the sauce before tossing the mushrooms.

• Sweet & Spicy: If the soy sauce makes it too salty, a pinch of sugar during the tossing stage will balance the flavors perfectly.