Baked Mushroom Manchurian
In this recipe mushrooms are coated in a batter baked and then sauted in a sweet and tangy sauce. Usually they are deep fried but I opted to bake them. They turned out beautifully with nice crunchy outer crust and soft inside.
I retained this as a dry version as I was serving this as a starter with fried rice. However it can also be made to gravy /semi-gravy version by adding some stock/liquid in the sauce.
This can be served as a starter in 3 course Chinese meal plans. Main dish – Fried rice (link) and dessert Beet Muesli cake (link).
Preparation time: 15 minutes
Cooking time: 10 minutes
Baking time: 15-20 minutes
- Button mushrooms-200gms (cleaned and sliced)
- Chopped bell pepper-1
- Spring onion white-1/2cup
- Spring onion greens-1/4cup +garnishing
- Minced ginger-2tsp
- Minced garlic-2tsp
- Ground black pepper-1/2tsp
- Soya sauce-1tsp
- Tomato sauce-2tbsp
- Red/green chilli sauce-1/2tsp
- Salt- to taste
- Corn starch/flour-1tsp (dissolved in 2-3tbsp of water)
For the batter:
- Corn starch-2-3tbsp
- Rice flour-1tbsp
- Chilli powder-1/2tsp
- Oil-for brushing
- Mix all the ingredients mentioned except oil in a bowl and form a batter of thick butter milk consistency by adding water.
- Pre-heat the oven at 200deg, line the baking tray and set aside.
- Rinse, wipe and halve the mushrooms.
- Coat the mushrooms in the batter and arrange them on a lined baking tray (make sure not to overlap) and bake for 18-20minutes. Toss the mushrooms once in the middle while baking.
Meanwhile make the sauce:
- Heat oil in a sauce pan and add spring onions whites, minced ginger-garlic and fry for 2-3minutes/until onions are translucent.
- Now add bell peppers and saute for 2-3minutes /until tender and crunchy.
- Then add soy sauce, tomato sauce, chilli sauce and vinegar mix well.
- Add salt, corn flour mixture and bring the sauce to a quick boil.
- Add baked mushrooms, ground pepper, salt if required, and give a toss until the mushrooms are coated well.
- Once coated and heated through, turn off the flame.
- Transfer to a serving bowl, garnish with the spring onion greens, give it a quick mix and serve hot.
- Once sauted in sauce it has to be served immediately or it goes soggy.
Spices and sauce can be altered as per the taste
I am bringing this recipe to Angie’s Fiesta Friday #35
Posted on September 24, 2014, in Indian, Starters. Bookmark the permalink. 23 Comments.
Reblogged this on MrMilitantNegro™.
Thanx Jueseppi. .. 🙂
Thanx a ton for your visit and feedback… 🙂 🙂
I find that I like freshly ground black pepper. This would have to be a weekend dish. 🙂
Thanks Jackie..Await to hear your feedback when tried and tasted
Love manchurian, more than Gobi I like mushroom…I had already promised Vidya I will try her Gobi 65 baked and now yours in my list…OMG when am I going to make all these wonderful dishes!!!!
Ha ha I know even I keep thinking on that all the time. .. have so many promised pinned recipes to try….to do list is just going up but done list is not….😂😂
Yum! Saving this recipe!
Thanx Lori…. glad you liked it… letmme know when you do, eager to know the outcome. … good day. .. 🙂 🙂
I should try with mushroom soon.. What a delicious Manchurian
Thanx V. .. letmme know when you do, love to hear how you liked it…. 🙂 🙂
wow amazing..is it the brown mushrooms or the white ones?
It’s brown mushrooms Sri… thanx a ton… 🙂 🙂
Happy Fiesta Friday Chitra! I’m loving this recipe, and loving the fact that you baked the mushrooms rather than fried…and the combination of flavors are absolutely wonderful! I’m printing this one up as I’m typing, and it’s definitely on my list of recipes to try very soon! Thank you so much for sharing! Awesome post! Delicious recipe!! ❤
Oh Prudy am blessed blessed. .. thanx for printing my recipe. .. will wait and love to hear the outcome…enjoy your day… TC…
Chitra, I can eat this! And, it looks amazing!! Happy FF, and have a wonderful weekend. 🙂
Thanks Kaila…Happy FF and good weekend
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