This recipe comes from Chef Vachy at vahrevah.com. He shows a video, but ingredients do not come with any measurement, so this is my interpretation of what he shows on You-tube.
He makes the dish with the store bought crimini mushrooms, but I like fresh (or frozen) wild ones, golden chantarelles, 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 C fresh coriander, chopped
1 Tbsp chili powder
1 Tbsp cornstarch
Mix above ingredients and form into 1 1/2 inch balls
1/2 Cup cornstarch
1/2 Cup flour
1 egg, beaten
Mix, adding water until the mixture has the consistency of heavy cream
Deep fry these little mushroom "meatballs" in hot oil until they have a slight golden color. 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.
Set mushroom meatballs aside on a cake rack to drain (paper towels under rack).
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
sugar to taste (1-2 tsp)
2 Tbsp soy sauce
2 Tbsp vinegar
3 Tbsp chopped coriander (fresh)
1 Tbsp chili sauce
Bring a small abount of oil up to sizzling temperature, then drop in garlic and ginger. Stir until just beginning to brown then add onions, celery and mushrooms. Simmer until onion is translucent. Add green chili, spring onion, chili powder and salt to taste. Stir until blended and sizzling then mushroom balls. Add soy and vinegar. Stir and allow it to reduce slightly. Taste and adjust seasonings, then add coriander. 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.