Low Calorie Mushroom Manchurian Dry Recipes

LOW CALORIE MUSHROOM MANCHURIAN DRY

Steps:

• Wash, clean and wipe the mushrooms clean. Chop the length-wise into 3-4 pieces depending on the size.
• Add all purpose flour, corn flour, salt, red chilli powder, ginger garlic paste and oil.
• Add water little by little and mix everything together so that it coats the mushrooms. The batter should be thick and coat the mushrooms.
• Line a baking tray with baking sheet and place the prepared mushrooms in a row, not very close together.
• Bake in a preheated oven at 200°C for 12-15 mins until the mushrooms are golden brown top and bottom.
• In a pan, heat oil. Add finely chopped garlic and green chillies. Fry for a few seconds. Add cubed onions and capsicum, fry for a couple of minutes on medium flame.
• Next add soy sauce, sugar, salt and pepper powder. Mix everything and fry for 1-2 mins.
• Add the oven baked mushrooms into the pan. Toss it around until the mushrooms are coated in sauce. Garnish with chopped spring onions.
• Serve warm or hot with noodles, fried rice or as appetizer.

" ANYTHING GOES" LOW-FAT MUSHROOM SAUCE

Steps:

• In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
• Add 1 1/4 cup broth, rosemary, and thyme.
• Bring to boil; cook until reduced by two-thirds.
• Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
• Add remaining broth, reduce heat, and simmer 5 minutes.
• In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
• Stir milk mixture into sauce.
• Bring to boil; cook and stir for 2 minutes, or until thickened.
• Reduce heat, add cheese, mustard, and oregano.
• Stir until cheese is melted.
• For vegetarian use the vegetable broth.

DELICIOUS LOW FAT/CALORIE STUFFED MUSHROOMS

Steps:

• (Since I'm usually cooking for 1 or 2, I tend to cut the recipe in half. Also, a great deal of this recipe is to taste. So if you like your mushrooms meatier, add more meat and less cream cheese.).
• Preheat oven to 350 degrees.
• Remove stems from mushrooms an wash thoroughly. Let mushrooms dry on a paper towel.
• In a food processor add cream cheese, entire package of artificial crab, two tablespoons of parmesan, and two cloves of garlic. (You may also add some chopped scallions if you like). Pulse until smooth.
• Taste your mixture and add salt, pepper, and powdered garlic to taste.
• With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
• (If you make the entire recipe but don't end up using all of the cheesy crab mixture, it tastes amazing chilled and served on crackers or wrapped into wanton noodles and fried.).