Vegan Mushroom Manchurian Recipe
Updated: Oct 9, 2022
Today we are making one of the yummiest starter recipe ever, Mushroom Manchurian. Once you learn this, trust me you would want to make it again and again. It is perfect if you are a mushroom lover also its vegan. But before we get started, if you are new here, I make easy vegan recipes and if you would like to see more of these videos, please subscribe to my channel and click on the bell icon so you get notified every time I post a new recipe.
Ingredients for Vegan Mushroom Manchurian Recipe
Batter for coating the Mushrooms
Mushrooms – 250 Grams
All-purpose Flour – 8 tablespoons
Corn Starch – 3 tablespoons
Salt – 2 teaspoons
Black Pepper Powder – 2 teaspoons
Red chili powder – 1 teaspoon
Oil as per requirement
Ingredients for the Sauce
Oil – 2 Tablespoons
Onion – 1 Medium
Garlic – 6-7 Cloves
Red Chili – 1 Medium
Soy Sauce – 2 Tablespoons
Red Chili Sauce – 1 Tablespoon
Ketchup – 4 Tablespoons
Cornstarch Slurry – 2-3 Tablespoons
Chopped Spring onion greens for garnish
Ingredients for Cornstarch Slurry
Cornstarch – 2 Tablespoons
Water – 7-8 Tablespoons
I have taken around 250 grams of Portobello mushrooms.
Wash them thoroughly and then set them aside to dry or wipe them using a paper towel. Mushrooms absorb water quickly so it’s important that they are dried completely before frying them. Then separate the stem from the mushroom cap. It is not needed, you can slice the mushroom with the stem if you prefer, but I am going to fry the stems separately. Slice the mushroom in medium size, as it’s easier to fry as well as perfect for the Manchurian gravy to coat as well.
Now let’s prepare the batter for coating the mushrooms. To a big bowl, add 8 tablespoons of all-purpose flour, then add 3 tablespoons of corn starch powder, 2 teaspoons of salt or salt as per taste, 2 teaspoons of black pepper powder, 1 teaspoon of red chili powder, mix all the dry ingredients. You may add or reduce the spices as per your choice or even omit them all together. Then add water to the flour, we are aiming towards a flowing batter consistency, so add the water gradually and not altogether.
Try to avoid any lumps. This is the perfect consistency. Then add one mushroom piece in the batter and coat it. Meanwhile, heat oil in a pan to deep fry the mushrooms. Once the oil is hot, switch the heat to medium high, and add the first mushroom piece to it. Be careful while you are performing this step, because the oil might crackle if there is moisture in the mushroom. Also make sure you use fresh mushroom for this recipe, as the mushrooms won’t get crispy and might end up soggy if they are not fresh. Wait for the mushroom coating to get golden brown and then take it out. Taste the spice and salt level in this piece, if you feel it’s not alright adjust by adding more salt or spices as per your choice to the batter and then proceed with the rest of the mushrooms by adding them to the oil one by one, if you add them together, they will get stuck together and if you try to separate them, the mushroom will absorb the oil. Look at that, this in itself is so yummy and I end up eating a lot of the mushroom pieces while frying them.
Time to prepare the sauce, add 2 tablespoons of oil to a pan. Making sure that oil is nicely spread across the pan. Add one finely chopped medium onion, fry it with the oil and then let it cook till it turns slightly golden brown. Stir it occasionally so it doesn’t stick to the pan. Then add 6-7 cloves of grated garlic, followed by 1 medium finely chopped green or red chili. Make sure that the heat is set to low or medium as the garlic gets cooked soon and might get stuck to the pan. Stir fry them for 2 minutes. Then add 2 tablespoons of soy sauce, 1 tablespoon of red chili sauce, 4 tablespoons of ketchup. Give it a mix. Add around 50 ml of water and stir everything. Let it cook over low heat and meanwhile let’s prepare the cornstarch Slurry.
To a bowl add 2 tablespoons of corn starch. Then add 6-7 tablespoons of water and mix it well. Cornstarch will help to thicken the sauce, but don’t add too much as it might compromise the flavor of the Manchurian. Add around 2-3 tablespoons and no more. Now mix everything well and you will see that the sauce will start to thicken. At this point add the fried mushrooms. Now mix them with the sauce till they are evenly coated.
My mouth is watering, it smells amazing and I already know it tastes incredible. Garnish using some spring onion greens, and switch off the heat. I can’t stress enough how delicious this recipe is and that you have to try it at home as it’s so quick and simple to prepare with just few ingredients. This is a perfect appetizer in itself but you can also pair it with some noodles, fried rice or in rolls in wraps. If you are making this for a party, trust me and fry some additional ones as you will end up eating them while frying
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