Mushroom Manchurian

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This spicy, tangy Indo-Chinese recipe for Mushroom Manchurian is sure to please both vegetarians and vegans alike. Meaty mushrooms are battered and shallow-fried to crispy perfection before being tossed with sweet bell peppers and a delightfully zingy sauce.

mushroom manchurian

About Manchurian-Style Recipes

Indo-Chinese cuisine is one of my all-time favorite food fusions. For centuries, Indian and Chinese cultures have mingled along the Silk Road via Tibet, but this culinary tradition began in earnest when a large population of Chinese people relocated to Calcutta around 250 years ago.

The combination of local Indian spices and produce with Chinese cooking techniques has taken the world by storm in recent years, resulting in the proliferation of Desi-Chini restaurants in India, Bangladesh, America, the U.K., and Canada.

The term “Manchurian” refers to a particular Indian-Chinese cooking style whereby the primary ingredient – in this case, mushrooms – is battered and fried before being tossed with a zippy sauce made from soy sauce, ginger, garlic, and green chilies.

It should be noted that the culinary creation known as Manchurian is a fusion and does not bear much resemblance to traditional Manchu cuisine that you’d find in Northeastern China.

There are two primary styles of Manchurian dishes – either dry (also sometimes called crispy) or with a sauce/gravy. Both styles use the same primary ingredients – cornstarch (cornflour), all-purpose flour, green onions, capsicum, ginger, garlic, chilies, and soy sauce.

The only real difference between dry Manchurian or Manchurian with gravy is in the amount of sauce that is used. An easy way to think of it is that the dry or crispy style dishes resemble more of a battered and fried preparation, whereas the gravy dishes have a sauce base.

About Mushroom Manchurian

What I have posted here is a dry or crispy version of Manchurian mushroom. A Manchurian dish can be made with any vegetable and even paneer.

Some of my other favorite Manchurian recipes on blog are Veg Manchurian, Gobi Manchurian and Paneer Manchurian.

This deliciously spiced mushroom dish is at once tangy, spicy, salty, and sweet – it’s a real flavor explosion! Best of all, it comes together in just 45 minutes, making it the perfect option for a busy weeknight dinner.

We love to serve our Mushroom Manchurian with bread or Roti, Fried Rice. Sometimes we pair it with a dipping sauce like Schezwan Sauce or even a red chili sauce like sriracha or sambal oelek. You can serve them as a full meal, or use them as a tasty snack or appetizer.

dry mushroom manchurian in an oblong white dish garnished with fresh cut scallion greens.
Step-by-Step Guide

How to Make Mushroom Manchurian

Make Batter and Prep Mushrooms

Add all below listed batter ingredients to a bowl:

  • ½ cup all-purpose flour
  • 3 tablespoons cornflour (cornstarch)
  • 1 teaspoon ginger garlic paste
  • ½ teaspoon freshly crushed black pepper
  • 1 teaspoon soy sauce
  • ½ teaspoon sugar or add according to taste
  • salt to taste
ingredients for mushroom manchurian batter added to small bowl.

2: Add ⅓ cup water and whisk to a smooth batter that is neither too thick nor too thin.

after adding water and stirring, the batter is ready to go.

3: Rinse, wipe dry and halve the mushrooms (250 grams button mushrooms). Set aside.

halved button mushrooms in a silver prep bowl.

Fry Mushrooms

4: Heat oil for shallow frying or deep frying in a wok. Dip the mushroom in the prepared batter.

dipping mushroom in batter for mushroom manchurian recipe.

5: Once the oil is moderately hot, gently and carefully place the mushrooms in the oil. Let one side firm up and become light golden. Turn over and fry the second side.

shallow frying mushrooms to make dry mushroom manchurian recipe.

6: .Once the mushrooms are crispy and golden brown, remove them to a plate (on kitchen paper towels) and keep them aside.

battered and fried mushrooms are golden brown, resting on a plate.

Make Mushroom Manchurian

7: Heat about 1 to 2 tablespoons oil in another pan or remove the extra oil from the pan in which we fried the mushrooms and keep about 1 to 2 tablespoons oil in it.

Add ⅓ cup chopped spring onion whites and stir fry them for a minute.

frying spring onions in oil.

8: Add 2 to 3 chopped green chilies, 1 teaspoon finely chopped celery, 2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, and some of the spring onion greens. Stir fry for a minute.

remaining aromatics added to spring onion pan for making dry manchurian mushroom sauce.

9: Add bell pepper/capsicum (1 medium-size green, yellow, orange, or red bell pepper, sliced, diced, or chopped in bite-sized pieces).

I only had yellow bell pepper instead of green bell pepper. Making the best use of what I had this day 🙂

bell peppers added to the pan.

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

bell peppers have softened with the other aromatics.

11: Add salt, sugar, 1 tablespoon soy sauce, and ½ teaspoon black pepper powder or crushed black pepper.

adding salt, sugar, soy sauce, and black pepper to pan for preparing mushroom manchurian dry sauce.

12: Stir fry and mix well.

bell peppers are coated in a thin layer of sauce.

13: Add the fried mushrooms.

add fried mushrooms to make mushroom manchurian recipe.

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

dry mushroom manchurian in a wok after tossing with the bell pepper sauce.

15: Remove and serve dry Mushroom Manchurian hot garnished with some spring onion greens and/or celery.

It goes well with any kind of fried rice. You can also serve it as is with your favorite dipping sauce.

dry mushroom manchurian in a white bowl on a table with a bamboo placemat.


Can I make mushroom Manchurian gluten-free?

Sure! Simply swap in your favorite cup-for-cup gluten-free all-purpose flour alternative, and trade out the soy sauce for either tamari or coconut aminos.

Can I use a different variety of mushrooms?

Absolutely. I used white button mushrooms because they are easily available year-round, but feel free to substitute creminis, portobellos, oyster mushrooms, or shiitakes.

Just be sure to cut whatever variety into roughly bite-sized pieces so you can get all the flavors in one bite.

How long will mushroom Manchurian last?

Since anything crispy never seems to last very long, I suggest eating this dish immediately for the best results.

However, if you have any leftovers they can be stored in the refrigerator for up to a week. Just note that they will not have the same light texture upon reheating.

More Mushroom Appetizers To Try!

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Mushroom Manchurian

This spicy, tangy Indo-Chinese recipe for Mushroom Manchurian is sure to please both vegetarians and vegans alike. White button mushrooms are battered and shallow-fried to crispy perfection before being tossed with spring onions, bell peppers, herbs, spices and a delightfully zingy sauce.
4.89 from 26 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Cuisine Indo Chinese
Course Appetizers, Side Dish
Diet Vegan
Difficulty Level Moderate
Servings 2


For the batter

  • ½ cup all-purpose flour
  • 3 tablespoons cornflour (cornstarch)
  • 1 teaspoon Ginger Garlic Paste
  • ½ teaspoon black pepper powder or freshly crushed black pepper
  • 1 teaspoon soy sauce
  • cup water or add as required
  • ½ teaspoon sugar or add as required
  • salt as required

For frying mushrooms

  • 250 grams white button mushrooms
  • oil as required for deep frying or shallow frying

For mushroom manchurian

  • 1 to 2 tablespoons oil
  • cup spring onions (finely chopped spring onion whites) or 3 to 4 small-sized scallions – reserve the greens for garnish
  • 2 to 3 green chilies – finely chopped
  • 2 teaspoons garlic – finely chopped
  • 2 teaspoons ginger – finely chopped
  • 1 teaspoon celery – finely chopped, optional
  • ½ teaspoon black pepper powder or crushed black pepper
  • 1 tablespoon soy sauce or add as needed
  • 1 bell pepper (small to medium-sized), green or red or yellow sliced, diced or chopped
  • salt as required


Preparing mushrooms and making batter

  • Take all the ingredients for making the batter in a mixing bowl.
  • Add ⅓ cup water and make a smooth batter. Not too thick nor too thin.
  • Rinse the mushrooms in water a few times. Drain all of the water. Halve the mushrooms or quarter them if they are large. Trim off a small portion of the stalks and discard them.
  • Heat oil for deep frying or shallo frying as needed in a wok or kadai.
  • Let the oil become medium hot. Dip the mushroom in the batter evenly all over. Place them carefully and gently in the oil.
  • Fry them till golden brown and crisp. When one side looks firm and light golden, turn over each mushroom piece and fry the second side. Turning over as needed fry the mushrooms until crispy and golden.
  • Keep the fried mushrooms aside.

Making mushroom manchurian

  • Heat 1 to 2 tablespoons oil in a frying pan or wok. Add the spring onion whites and stir fry them for a minute on a medium heat.
  • Now add the chopped celery, green chili, ginger, garlic and some of the spring onion greens.
  • Stir fry these also for a minute on a medium heat.
  • Add the black pepper, salt, sugar and soy sauce.
  • Mix well. Add the fried mushroom to this sauce.
  • Stir so that the sauce coats the mushroom well
  • Serve dry Mushroom Manchurian hot garnished with chopped spring onion greens and celery.

Nutrition Info (Approximate Values)

Nutrition Facts
Mushroom Manchurian
Amount Per Serving
Calories 428 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 18g
Sodium 2002mg87%
Potassium 673mg19%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 8g9%
Protein 10g20%
Vitamin A 2059IU41%
Vitamin B1 (Thiamine) 0.4mg27%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 8mg40%
Vitamin B6 0.4mg20%
Vitamin B12 0.1µg2%
Vitamin C 89mg108%
Vitamin D 0.3µg2%
Vitamin E 10mg67%
Vitamin K 44µg42%
Calcium 41mg4%
Vitamin B9 (Folate) 121µg30%
Iron 3mg17%
Magnesium 38mg10%
Phosphorus 188mg19%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Mushroom Manchurian recipe from the archives first published in August 2012 has been republished and updated on November 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. your photo of the dish looked great to me, don’t put yourself/photos down 🙂

    1. thanks karyn. when i added this recipe, i did feel that the photos were not good enough. but then later i thought they were not bad also. thanks again for this encouragement.

  2. Finally, I’ve been learning to cook myself Indian cuisines and i know i still have a long way to go but your Manchurian recipe is wonderful.
    Easy & tasty.
    I hope you update more about Chicken & Mainstream vegetables.5 stars

    1. thanks greg for your positive feedback. i will add more vegetarian recipes.

  3. Thanks a Million for sharing this . First time we tried cooking manchurian at home and just we followed what you advised and the output is really really good. Previously We tried bhindi masala gravy (from your page) and that also came out nice. Thanks again.5 stars

    1. welcome vel. glad to know this. thanks for sharing your positive feedback on the recipes.

  4. Hiii….I tried ur recipe at home….its very easy and it always become so Delicious….I ll wait fr more of ur recipes…. 🙂5 stars