Manchurian Mushrooms

image by Bard AI

Ingredients

400 grams Button mushrooms , washed and halved with stem

1 teaspoon Sesame (Gingelly) Oil

6 Stalk Spring Onion (Bulb & Greens) , chopped

4 cloves Garlic , finely chopped

2 inch Ginger , finely chopped

2 Green Chillies , finely chopped

For the Sauce

3 tablespoons Red Chilli sauce

3 tablespoons Tomato Ketchup

2 teaspoons Dark soy sauce

Instructions

1. Into a small mixing bowl, add the sauces - red chilli sauce, tomato ketchup and soy sauce. Whisk all the sauces until well combined and keep aside.

2. Next into a wok or a kadai, heat oil over medium heat. Add the ginger, garlic and saute for a few seconds.

3. Add the spring onion, green chilli and mushroom and saute until the mushroom begin to release water and just about cooked. 

4. Mushrooms get cooked very quickly and hence its important not to over cook them and shrink them into small sizes.

5. Once the mushrooms have begin releasing water, it means they are cooked.

6. At this stage at the sauce mixture and give the mushroom manchurian/ chilli a brisk boil for 3 to 4 minutes until the sauces get well absorbed with the mushrooms.

7. Check the salt at this stage and adjust according to taste.

8. Once done, turn off the heat and transfer the Mushroom Manchurian/ Mushroom Chilli to a serving bowl and serve hot.

9. Serve Mushroom Manchurian / Mushroom Chilli along with Veg Hakka Noodles or Vegetable Fried Rice and Cream of Mushroom & Spring Onion Soup for a Indian Chinese Style dinner.

This recipe came from Archana's Kitchen.

This site is a fantastic resource with hundreds of delicious, tested recipes.