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Manchurian Mushrooms

I make this with fresh (or frozen) wild crimini, golden chanterelles, prince, fresh boletes. These go well with steamed rice or noodles.

by Deb

(dynamic)

Agaricus augustus (The Prince). Photo by Katherine Elvin

This recipe was adapted some years ago from a recipe by Chef Vachy. He shows a video, but at the time the ingredients did not come with any measurement, so this is my interpretation of what he showed on YouTube back then.



Objective:

Main Course

Total Time:

20 mins

Yield:

Serves 4

Suggested Mushrooms:

  • Agaricus augustus  (The Prince)
  • Boletus edulis  (porcini, penny bun, king bolete)
  • Cantharellus californicus  (California golden chanterelle, mud puppy, oak chanterelle)

Ingredients

Chef Vachy makes the dish with the store bought crimini mushrooms, but I like fresh (or frozen) wild ones, golden chanterelles, prince, fresh boletes.

Assemble all the ingredients and have some cooking oil on hand before starting.

Mushroom Ball Ingredients


  • 2 cups chopped golden chanterelle mushrooms

  • 2 cups grated, boiled/drained potato

  • 1/4 cup fresh coriander, chopped

  • salt

  • 1 Tbsp chili powder

  • 1 Tbsp cornstarch


Batter Ingredients


  • 1/2 cup cornstarch

  • 1/2 cup flour

  • 1 egg, beaten

  • Water


Manchurian Sauce Ingredients


  • 1 Tbsp minced garlic

  • 1 Tbsp minced ginger (fresh)

  • 1/2 cup mushrooms finely chopped

  • 1/2 cup onion finely chopped

  • 1/4 cup celery finely chopped

  • 1 Tbsp green chili (ancho)

  • 2 Tbsp spring onion (white part)

  • 1 Tbsp chili powder

  • salt

  • sugar to taste (1-2 tsp)

  • 2 Tbsp soy sauce

  • 2 Tbsp vinegar

  • 3 Tbsp chopped coriander (fresh)

  • 1 Tbsp chili sauce

Method

Mushroom Ball Directions

  1. Mix the mushroom ball ingredients and form into 1 1/2 inch balls.

  2. Mix the batter ingredients, adding water until the mixture has the consistency of heavy cream.

  3. Heat up the oil in a deep fry pan, and be sure oil is hot enough to bounce a drop of the batter right back up to the top where it sizzles before you add them.

  4. Deep fry these little mushroom "meatballs" in hot oil until they have a slight golden color.

  5. Set mushroom meatballs aside on a cake rack to drain (paper towels under rack).

Sauce Directions

  1. Bring a small amount of oil up to sizzling temperature, then drop in garlic and ginger.

  2. Stir until just beginning to brown, then add onions, celery and mushrooms.

  3. Simmer until onion is translucent, then add green chili, spring onion, chili powder and salt to taste.

  4. Stir until blended and sizzling, then add the mushroom balls.

  5. Add soy and vinegar. Stir and allow it to reduce slightly.

  6. Taste and adjust seasonings, then add coriander.

Serving Suggestions

  • Turn ingredients, coating mushroom balls with sauce, then plate them.

  • Garnish with a bit of minced spring onion.

  • These go well with steamed rice or noodles.

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