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Mushroom 65

  • Veg
  • 10 mins
  • Serves 2
  • Easy


  • Batter :

  • Garnish :


Mushroom 65 is another installment in the world renowned line of 65 recipes that are off shoots of the original Chicken 65 recipe. This dish is exactly what was needed to finally let vegetarians and vegans have a chance to enjoy the famous sauce. The mushrooms make an excellent substitute for the chicken and other meat variations; they have a wealth of protein, they tend to be bite sized, and they have a nice crunchy and chewy factor.

Health Benefits

Mushrooms have long been considered a healthy diet choice; they have an impressive nutrient and mineral profile. Mushrooms are a great source of lean proteins which are essential for the human body to have. These proteins have low amounts of cholesterol and fat. Mushrooms even work to balance cholesterol by lowering bad cholesterol levels (LDL) and raising high cholesterol levels (HDL). Altogether the protein and cholesterol regulating functions of mushrooms help reduce the risk of cardiovascular diseases.

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How to Make Mushroom 65

  1. Soak or blanch the dry red chilies in hot boiling water for 30 mins.
    1. Chop the mushrooms and place aside.
    2. Grind the chilies into a smooth paste.
    3. Add little water if required.
  2. Add the chopped curry leaves.
  3. Add all the spice powder, salt, soy sauce, and a few drops of oil and vinegar.
  4. Add the maida and rice flour.
  5. Combine all adding a little water if necessary.

Note: the batter has to be thick enough to coat the mushrooms.

  1. Heat oil in a deep pan.
    1. Dip the mushroom in the batter.
      Note: ensure they are covered from all sides.
    2. Deep fry mushrooms on medium heat until they turn golden brown and crisp on all sides.

Note: only fry a few at a time.

             1.Place them on absorbent napkin.

  1. Serve and enjoy! 


Mushrooms are 85-95% water.

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