mushroom manchurian recipe, how to make mushroom manchurian recipe


mushroom manchurian recipe with step by step photos – for all mushroom lovers, this is another fantastic spicy indo chinese recipe of mushroom manchurian. what i have posted is a dry version of manchurian mushroom.

this is excellent with bread, veg fried rice and even indian rotis accompanied with some schezwan sauce or even red chili sauce. few more manchurian recipes in blog are dry paneer manchurian, gobi manchurian dry, baby corn manchurian, paneer manchurian gravy, gobi manchurian gravy and veg manchurian recipe.

mushroom manchurian recipe

the pics of mushroom manchurian are not that good. still i am posting as this is a great recipe. i served the mushroom manchurian with some chapatis. they make a good starter or appetizer as well.

lets start step by step mushroom manchurian recipe:

1: take all the dry ingredients for making the batter in a bowl.

ingredients for mushroom manchurian

2: add water and make a smooth batter. not too thick nor too thin.

adding water for mushroom manchurian recipe

3: rinse, wipe and halve the mushrooms.

clean the mushrooms

4: dip the mushroom in the batter.

dip mushroom in batter

5: and deep or shallow fry the mushrooms in moderately hot oil.

fry the mushrooms

6: once the mushrooms are golden browned, remove and keep them aside.

mushroom manchurian

7: heat oil in another pan or remove the extra oil from the pan in which we fried the mushrooms. add spring onions and stir fry them for a minute.

add spring onions for mushroom manchurian

8: add the chopped green chilies, celery, garlic, ginger and some of the spring onion greens. stir fry for a minute.

mushroom manchurian ingredients

9: add bell pepper/capsicum. i only had yellow bell pepper instead of green bell pepper. making the best use of what i had this day :-)

mushroom manchurian

10: stir fry till the capsicum gets cooked a little but still retains its crunchiness.

mushroom manchurian

11: finally add salt, sugar, soy sauce and black pepper.

mushroom manchurian

12: stir fry and mix well.

fry the mushroom

13: add the fried mushrooms.

add fried mushrooms

14: stir fry and mix well so that the sauce coats the mushrooms.

recipe of mushroom manchurian

15: remove and serve mushroom manchurian hot garnished with some spring onion greens and/or celery…. enjoy :-)

serve the mushroom manchurian

You might also like to check these other Mushroom or Manchurian Recipes:

  1. Veg Manchurian
  2. Baby Corn Manchurian
  3. Kadai Mushroom Recipe
  4. Gobi Manchurian Dry Recipe
  5. Mushroom Pulao in Goan Style
  6. Mushroom Biryani E Dum Pukht
  7. Methi Mushroom – Restaurant Style
  8. Indo Chinese – Quick Chilli Mushroom

Mushroom Manchurian Recipe below:

5.0 from 4 reviews
mushroom manchurian recipe
spicy indo chinese recipe of mushroom manchurian.
RECIPE TYPE: side dish
CUISINE: indo chinese
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the batter:
  • 1 cup all purpose flour/maida
  • 3 tbsp cornflour
  • 1 tsp ginger garlic paste
  • ½ tsp black pepper powder or freshly crushed black pepper
  • 1 tsp soya sauce
  • ¾ cup water
  • salt & sugar as required
for the manchurian:
  • 200-250 gms button mushrooms
  • 3-4 spring onions, finely chopped - reserve the greens for garnish
  • 2-3 green chilies, finely chopped
  • 2 tsp finely chopped garlic/lahsun
  • 2 tsp finely chopped ginger/adrak
  • 1 tsp finely chopped celery (optional)
  • ½ tsp black pepper powder or crushed black pepper
  • 1 tbsp soya sauce
  • 1 medium size green or yellow bell pepper, sliced, diced or chopped
  • salt as required
preparing the mushrooms:
  1. rinse, wipe and halve the mushrooms. mix everything for the batter.
  2. heat oil for frying. dip the mushroom in the batter & fry them till golden brown. keep these aside.
preparing the sauce:
  1. heat oil. add the spring onion whites and stir fry them for a minute on a medium flame.
  2. now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
  3. stir fry these also for a minute on a medium flame.
  4. add the black pepper, salt, sugar and soya sauce.
  5. mix well. add the fried mushroom to this sauce.
  6. stir so that the sauce coats the mushroom well
  7. serve mushroom manchurian hot garnished with chopped spring onion greens and celery.
the black pepper, sugar and soya sauce can be adjusted to your taste preferences. so is the quantity of ginger, garlic and green chilies can be increased or decreased with your spice preferences.

{ 42 Responses }

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  1. vaneeta anand says

    While frying mushrooms sticked together and lots of oil was coming out of the pan (maybe due to moisture in mushrooms?) . Is it normal or was I missing something?

    • says

      the oil should be enough hot and also as soon as the mushrooms are added, turn them so that they do not stick to each other. after some minutes of frying, the oil will splutter due to the moisture of mushrooms. i fry even after the spluttering as if you stop before, the mushrooms are not cooked enough.

  2. himani sanwal bisht says

    Hey Dasssana,
    I am back again to bother u.. :P I have always referred to your blog for recipes but for the past one week or so whatever I am cooking is from ur blog. :) Which means trying minimun two to three recipes of yours in a single day :D :D Not to mention I am loving it!!!!!! Day before yesterday I made aloo 65 for evening snack and one pot rajma for dinner. Both came out really well. :D Next on my list is this mushroom manchurian. My doubt is that what is shallow frying which u mention in many of ur recipes. Is is frying on a tawa like we fry aloo tikkis? And which way are you frying in the above picture? Deep or shallow? What I know is deep frying means the food is fully immersed in the oil.. Thanks again for your wonderful recipes. :) :)

    • says

      hi himani, you are not bothering me :-) feeling good about you trying the recipes. in shallow frying a part of the food comes in contact with oil and a part stays above. just like frying tikkis or cutlets or if you have seen frying fish. about deep frying what you mention is right. in this recipe its shallow frying. its a close up shot, so looks like to much of oil.

  3. :) says

    HI! I’m 14 and I prepared this dish for a family gathering with my mum. The guests just couldn’t believe that we made the dish!! Haha so we actually gave them the recipe and told them how simple it was :) Thank you so much, I’m obviously an amateur cook but being able to make tasty dishes feels great – ALL THANKS TO YOU.

  4. Ranjith says

    thanks for this wonderful recipe and i would like to add up a bit I used a dash of veg oyster sauce and it could give the manchurian a nice savoury flavor and can be used as a substitute for MSG

  5. says

    Dassana, your mushroom manchurian was INSANELY delicious! I made it today for a birthday party and everyone raved about it. It was a giant’s work, as I made 3 x 350 g packs of mushrooms, but it was all so worth it. I did use a combination of green and yellow pepper, and lots of spring onions. The fried mushrooms were crazy good, so crisp on the outside and moist inside. Definitely making this dish again. Perfect taste, excellent step-by-step pictures and instructions, mouthwatering close-ups…you did it!:) Thank you so much for sharing this great recipe.

    • says

      thats a good quantity of mushrooms. i bet the frying would have taken a lot of time. thanks adriana for liking the pics. i am glad they helped you and the recipe was a SUCCESS with you.

  6. says

    I found this recipe on pinterest and I’m so excited to try it! I had a mushroom dish in India and I can’t remember for the life of me what it is called but I’ve been craving it and this looks like it fits the bill! Thank you so much for posting this recipe!

    • says

      i had a tough time selecting these photos… none of them came out well… mine have started getting published on foodgawker lately… otherwise before there used to be only rejections and rejections….

  7. Suruchi says

    Hello Dassana!

    Looks a very lovely and tempting dish!!! Will definitely try this as both me and my hubby LOVES mushroom and chinese -indian version ;)

    I have basic questions, as my attempts at using mushrooms at home made dish have not turned out like we have in restaurants:

    – How to select mushrooms when I go to supermarket? Means, how do I know if it is good? Or which type are good?
    – How to clean the mushrooms? Do we just wash it or peel the outer layer? Coz many times they look quite unclean.

    Sorry again for so many questions!!


    • says

      thanks suruchi.

      i usually get button mushrooms here. so i can only speak on selecting and buying button mushrooms.

      the button mushrooms should have a clean white color. they should not be brownish or blackish. also they should be firm and not look sticky or moist.

      i usually rinse the mushrooms in running water and remove the mud from my hands. i never soak them. i don’t get very clean mushrooms here. they have a lot of mud on them. if you get clean mushrooms, then just wipe the mud with a kitchen tissue or towel. you can also just brush the soil with a kitchen brush. no need to rinse them.

      i don’t peel the mushroom at all. i just snip off a little portion of the stalk from the bottom, but do keep the rest of the stalk. if there are dark or mouldy spots on the mushroom than i just peel that part.

      i hope this bit of the way i choose and clean mushrooms help you.

      • Suruchi says

        Thanks so much Dassana, for answering my basic questions!!! Your information does help. Will do as such next time… :)

      • Radhika says

        Hi Dassana,
        I have tried couple recipes from your site. Out of those, your Hyderabadi Vegetable Dum Biriyani and Mushroom Manchurian turned out so well. Thanks for these real nice recipes.

        I saw this talk about cleaning mushrooms here and I would like to add a tip. Rub a bit of corn flour on the mushrooms, to remove the mud and dirt and then rinse with water.

        • says

          thanks radhika. do try some more recipes :-)

          also thanks for this handy tip. the suggestion of cornflour is a new one for me. i will surely try this tip as i get mushrooms sometimes with lots of mud on them.

  8. Eha says

    Since I cannot imagine more than a few days sans mushrooms, this is a welcome addition to my recipe collection, which I’ll make soonest. Am not keen on frying but shall ‘play around’ with that aspect. Haven’t used ginger/garlic paste so small amounts of each will end up as a given :) ! Am rather looking forwards to the result!

    • says

      dear eha, you can shallow fry the mushrooms. the corn flour and all purpose flour help in making the mushrooms crispy when you fry them, much like crisp fried veggies.

      adding a little of the chopped ginger-garlic. but do add. they are a important part in this dish. don’t add ginger-garlic paste. the taste will be different if you add paste.

    • Mansi says


      I could not find the ingredients for the mushroom manchurian batter on this page. Can you help me find it?
      I am visiting the website for the first time on my mother’s recommendation :)