Potato zrazy with mushrooms - recipes with photos, cooking in the oven, in a frying pan, fideo

Recipe 1, step by step: potato zrazy with mushrooms

Zrazy with mushrooms is always very tasty and practical; both adults and children eat them with pleasure. Moreover, this is simply an indispensable dish during Lent, since it contains no meat, no milk, no eggs. Also, potato zrazy with mushroom filling is suitable for vegetarians, and simply lovers of delicious food will appreciate them.

1 kg. potatoes
200-250 gr. mushrooms
1 onion
salt and pepper to taste
2-3 tbsp. flour for breading
vegetable oil
sour cream or mayonnaise (optional)

To prepare potato zrazy with mushrooms, we first need thick mashed potatoes. To do this, peel and cook the potatoes. Boil in salted water.

When the potatoes are cooked, drain the water and mash the potatoes with a mortar or mash masher. We do not add milk; if the puree is very thick, then you can add just a little of the water in which the potatoes were boiled.

Test the mashed potatoes for salt. If necessary, add a little salt. Let the puree cool.

While the potatoes are cooking, peel and finely chop the onion. Wash the mushrooms and chop them finely. You can use any mushrooms for potato zrazy: with porcini mushrooms you get delicious zrazy, champignons or oyster mushrooms go very well.

First sauté the onion in a small amount of vegetable oil. When the onion becomes transparent and soft, add chopped mushrooms.

Fry the mushrooms along with the onions until the mushroom juice evaporates. Be sure to salt and pepper the filling. To make zrazy with mushrooms tasty, the mushroom filling must have a pronounced taste, so try it, add salt and pepper.

Let the filling cool. By the way, both mashed potatoes and the zraz filling can be prepared in advance, and both store well in the refrigerator. True, it is easier to make zrazy with freshly prepared mashed potatoes.

So, put a spoonful of mashed potatoes in your hand and form a potato cake. Place the mushroom filling in the center of the flatbread. You shouldn’t put too much filling, otherwise it will be difficult to make zrazy.

We form a potato pie with mushroom filling inside. You can immediately make it more or less flat, depending on who you like.

Dip zrazy with mushrooms in flour. You can use breadcrumbs instead of flour, but keep in mind that breadcrumbs absorb much more oil than flour.

Fry the zrazy in vegetable oil in a well-heated frying pan. When they are browned on one side, turn the zrazy with mushrooms onto the other side. Fry on the other side.

Here it is important to create such a fire that a golden brown crust forms quite quickly, but the zrazy itself does not burn. Frying over low heat is not recommended, as the potatoes absorb a lot of oil, and the zrazy themselves can “float” - become too soft, and it will be difficult to turn them over. Mushroom zrazy can also be baked in the oven.

Serve hot and aromatic zrazy with mushrooms with sour cream or mayonnaise. For those who endure strict fasting, for those zrazy without sour cream and mayonnaise))) These zrazy are also tasty cold.

Zrazy with pork and beef mushrooms with champignons and egg filling

This dish will please everyone who tries to cook it. Fragrant and juicy cutlets with delicate mushroom and egg filling are simply delicious.

They will be a great addition to mashed potatoes and vegetable stew. These delicious cutlets also go well with grain products and pasta. Be sure that the cooked cutlets are unlikely to “live” in your refrigerator until the next morning, since your children will eat them very quickly.

Ingredients for cooking:

3 eggs
100 ml milk
1 onion
1 slice of bread
200 g (7 oz) mushrooms
250 g (1/2 lb) pork
250 g (1/2 lb) ground beef
vegetable oil (for frying)
wheat flour (for coating)
ground black pepper - to taste
ground red pepper - to taste
salt to taste

Step-by-step plan for preparing the dish “zraza with mushrooms”

Wash and hard boil 2 eggs. Peel and cut the eggs. Peel the onion and finely chop. Heat vegetable oil in a frying pan and fry the onion until golden brown. Clean and chop the mushrooms. Add the mushrooms to the pan, stir everything and continue to cook over low heat for 7 minutes. Transfer the mixture to a bowl and combine with the eggs. Add salt and pepper. Mix everything thoroughly.

Pour milk into a separate bowl and add bread there. Place ground beef and pork in another bowl. Add a raw egg there. Then add bread and milk. Season the mixture with salt, black and red pepper. Mix the ingredients thoroughly.

Form the mixture into cutlets. Place the prepared filling in the center of each cutlet. Roll up the edges and press tightly.

Cover the prepared cutlets with wheat flour and fry in a frying pan until golden brown. Then place them on a greased baking sheet. Bake the cutlets at 180°C (356°F) for 20 minutes.

Bon appetit!

Video recipe: Lenten potato zrazy with mushrooms!

Read the latest, most interesting and delicious “Mushroom Recipes”.

Recipe 2: potato zrazy with mushrooms in a frying pan

This hearty and tasty dish has won the hearts of many gourmets. Potato zrazy can contain a wide variety of fillings: mushroom, meat, cabbage or cheese. But in all cases, this dish has an incredibly delicate texture and wonderful taste. Zrazy is usually served with sour cream and fresh herbs.

Potatoes 8 pcs.
Champignons 500 g
Onion 2 pcs.
Flour 3 tablespoon
Chicken eggs 1 pc.
Sunflower oil
Salt. pepper to taste

Wash the potatoes, peel them, boil in salted water until tender. Peel the onion and chop finely. Wash the mushrooms and cut them into small cubes.

Heat a frying pan, add vegetable oil, add onion and fry until half cooked. Then add mushrooms to it and mix. Fry until the mushrooms are ready.

Place the boiled potatoes in a deep bowl, mash until you obtain a homogeneous puree without lumps. Add egg and flour to the puree, salt and pepper to taste. To stir thoroughly.

Form round cakes from the resulting potato “dough”. Place mushroom filling in the center of each. Fold the edges of the cakes, form zrazy, roll in flour or breadcrumbs.

Heat a frying pan, add vegetable oil. Lay out the zrazy. Fry on both sides until golden brown.

Serve the finished hot zrazy with sour cream and sprinkle with chopped herbs. Bon appetit!

Recipe 3: potato zrazy with mushrooms in the oven (step by step)

This recipe is suitable for a vegetarian menu, as it is made from potatoes and mushrooms, unlike traditional recipes where the filling is meat or egg and onions.

Potato dough:

potatoes – 1 kg;
egg – 1 pc.;
butter – 50 g;
oat bran – 100 g;
wheat flour – 30 g;
loaf for breading – 200 g;
salt.

Filling:

frozen mushrooms – 350 g;
onion – 120 g;
vegetable oil for frying;
salt.

Sauce:

sour cream – 200 g;
wheat flour – 20 g;
mushroom broth – 150 ml.

For the filling, fry finely chopped onions in hot oil.

When the onion becomes transparent, add frozen champignons, salt to taste, and cook until all the moisture has evaporated. We pass the fried mushrooms with onions through a meat grinder or grind them in a processor.

For minced potatoes, boil the potato tubers in unsalted water until tender, knead into a homogeneous puree without lumps, and cool.

Add raw egg and butter.

Next, add salt to taste, oat bran and wheat flour, knead a thick dough.

For breading, dry the diced loaf in the oven and grind it into crumbs.

Sprinkle breadcrumbs onto a cutting board and divide the dough into equal parts. Place potato cakes on breadcrumbs.

Place minced mushroom in the center of each flatbread.

Connect the edges of the flatbreads, roll in breadcrumbs on all sides, fry in hot oil until golden brown, place on a baking sheet greased with frying oil.

Make the sauce - mix sour cream and wheat flour, add warm mushroom broth (can be replaced with water and a bouillon cube). Bring the sauce to thicken over low heat.

Pour the sauce over the zrazy and place the baking sheet in an oven preheated to 175 degrees for 15 minutes.

Serve hot, sprinkle with fresh herbs.

Recipe 4: how to easily prepare potato zrazy with mushrooms

For minced meat:

10 potatoes
2 eggs
2 tbsp. spoons of flour
1 onion
salt

For filling:

200-300 g fresh mushrooms
1 onion
ground black pepper
salt

For frying:

breadcrumbs or flour
vegetable oil

We peel the potatoes, rinse them, boil them until tender, drain the broth, put the pan with the potatoes on the stove and dry them. Remove the pan from the stove and while the potatoes are hot, turn them into puree and mash them with a masher. Do not knead with a blender, the puree will be too airy and it will be difficult to form zrazy.

Peel the onion, wash it, finely chop it and fry it until golden brown in vegetable oil. Onions can also be fried in butter.

Cool the mashed potatoes slightly, add eggs, flour, fried onions, salt to taste, mix everything well. Divide the minced potatoes into balls, preferably of the same size.

We wash the mushrooms, cut them into small pieces, boil them or fry them in vegetable oil until tender. If you use champignons, you don’t need to boil them, just fry them immediately.

Peel the onion, wash it, finely chop it and fry it in vegetable oil until golden brown. Onions can also be fried in butter.

Combine mushrooms, onions, add pepper and salt to taste, mix everything.

We form a flat cake from a potato ball. Place the mushroom filling in the middle of the potato cake, fold the edges and form it into a cutlet. Roll the formed potato zrazy in flour or breadcrumbs.

Fry them over medium heat in vegetable oil until golden brown.

Now we know how to cook potato zrazy with mushrooms and when we want to prepare a light and tasty dish, we will remember potato zrazy.

Potato and carrot zrazy with mushrooms

This recipe for potato zrazas with mushrooms is different in that it contains carrots. This adds a piquant taste to the dish, makes it healthy, and the dough itself turns out very beautiful. For those who don’t like the smell of carrots, I want to say that you can’t smell them at all.

For the recipe you will need:

1 kg. potatoes;
1 large carrot;
500 grams of mushrooms;
1 large onion;
1.5 cups wheat flour;
salt, pepper, garlic to taste;
vegetable oil for frying.

Cooking process:

Wash the vegetables, peel them, cut them into pieces, put them in a saucepan, add water, put them on the stove and cook until tender. Add salt at the end.
Peel and chop the onions and mushrooms. The cutting method is purely individual. But the smaller the pieces, the easier it is to wrap the filling in the dough.
Pour sunflower oil into a frying pan, add onions and mushrooms and simmer until tender. A couple of minutes before the end, add salt, pepper, garlic. Leave to cool.
In the meantime, return to the test. Drain the water from the prepared, soft vegetables and grind them until smooth.
Add flour and knead the dough well. If there is not enough flour, you can add more. The main thing is that the dough is soft, but at the same time holds its shape well.
Then take some dough, make a flat cake, put the filling there and pinch it together. Form a beautiful cutlet.
Fry on both sides until nicely browned

Potato zrazy is best made when the prepared dough is still warm. Then the pies will turn out beautiful, and the formation process itself will take much less time.

The dough for zraz can be made in advance, put in a bag and left in the refrigerator. Then the next day you can quickly fry these pies. And our photo recipes for zraz with mushrooms will help make the cooking process convenient and understandable. It's not difficult to cook delicious food. You can make an unforgettable dish even from the most basic ingredients.

Recipe 6: potato zrazy with champignons (step-by-step photos)

Potato zrazy come out dense and do not fall apart. However, under the crispy crust lies the most tender potatoes with a juicy mushroom filling. Potato zrazy is usually served with sour cream sauce, the recipe for which can be found here.

1 kg of potatoes;
6 tbsp. breadcrumbs;
1 egg;
1 small onion;
200 g champignons;
2 tbsp. flour;
0.5 packs of breadcrumbs;
salt, pepper to taste;
vegetable oil for frying.

Peel the potato tubers, rinse and boil until tender. Drain all the water and place the potatoes in a deep bowl.

Let's push for no more than a minute. A blender is not suitable for these purposes. It is advisable to use a crusher, or a fork as a last resort. There may be some lumps in the potato mixture, that's okay. The main secret of cooking immediately is that the potatoes should not turn into mashed potatoes, but remain loose and dense. If you overdo it and mash the potatoes too much, the zrazy will not hold its shape and will spread out in the pan. Set the finished potatoes aside to cool.

In the meantime, let's make the mushroom filling for the potato zrazas. Chop the peeled onion very finely. Pour a little vegetable oil into the frying pan, heat it, then add the onion. We turn on the weakest fire.

Wash and chop the mushrooms (I used champignons). Immediately pour it into the pan with the onions.

Mix everything, add a little salt and pepper, cover with a lid and fry until cooked. First, the mushrooms will release juice, which will subsequently evaporate. Due to this, the mushrooms decrease in volume. Then you can remove them from the heat and cool.

By this time the potatoes should have cooled down a little. Break the egg, add flour, salt and pepper to taste. Mix everything with a spoon or fork.

Pour some of the breadcrumbs onto a kitchen board and level them over the entire surface of the board. Wet our hands with water and take 1 tbsp. potato dough. Roll it into a ball, then press it on both sides to make something similar in shape to a thin cutlet. This will be the basis of our images. Place it on a board in breadcrumbs. Press in the center with your fingers, forming a small indentation for the filling.

Gently place 1 tsp in the center. mushroom filling.

Also with wet hands we take 1 tbsp. potato dough, form a thin cutlet and place on top. We fasten the potatoes so that all the mushroom filling remains inside.

Ideally, potato zrazy should be slightly flattened and have sharp noses. We give them this shape using a kitchen spatula. Then roll thoroughly in breadcrumbs.

Transfer the formed zrazy to a large plate. You can slightly trim the shape so that the zrazy are similar to each other.

Pour 2 tbsp into the pan. vegetable oil and heat it. Then we lay out the zrazy. Fry over medium heat until a delicious crispy crust forms.

Carefully turn over and fry on the other side as well.

The most delicious potato zrazy with mushrooms is ready! Bon appetit!

Recipe 7, simple: classic potato zrazy with mushrooms

A kilogram of potatoes;
300 grams of mushrooms;
Onion – 1 medium head;
One chicken egg;
Flour – 2 large spoons;
Breadcrumbs;
A little seasoning and black pepper;
Salt to your taste;
Sunflower oil.

Peel the skins off the potato tubers and wash them. If the tubers are too large, then they need to be cut into several parts.

Place a pan of water on the stove and heat it to a boil.

Place potatoes in boiling water and add salt. Boil until soft.

Pour water from the finished potatoes and mash until pureed. You need to knead with a potato masher or potato masher.

Then we prepare the filling. You can use any mushrooms; honey mushrooms go well with potatoes. They need to be boiled first.

Cut the boiled mushrooms into medium pieces.

Peel the skins from the onion and cut into cubes.

Place a frying pan on the stove, add vegetable oil, and heat to a boil.

Add mushrooms and onion pieces to the boiling oil. Season with salt and spices. Fry everything for 10-15 minutes.

Pour the finished filling into a blender and grind until smooth.

Add flour, chicken egg to mashed potatoes and mix everything. If necessary, you can add salt and season with spices.

Let's start forming images. We wet our hands with water, take a small amount of puree, and make a small cake.

Pour a small amount of breadcrumbs onto a plate, put a potato cake there and put the mushroom filling into it, about ¾ of a large spoon.

Fold in the edges and form an oval patty. We make the remaining zrazy in the same way.

Place a frying pan on the stove, add sunflower oil, heat it up

Roll each one immediately in breading and place in hot oil. Fry on all sides until crispy.

Ready-made zrazy can be topped with sour cream or any sauce.

Zrazy – stuffed potato croquettes

Crispy, fried on the outside with soft mashed potatoes and mushroom filling, these croquettes have always been my favorite. Try this recipe if you like a traditional European dish.

Ingredients for cooking:

5 medium potatoes
1 tablespoon olive oil
1/2 white onion, finely chopped
2 cups finely chopped mushrooms
1/2 cup finely chopped fresh parsley
1 egg
3 tablespoons flour (any flour will do)
salt and pepper for taste
olive oil, for frying
sour cream and garlic, for serving (optional)

Step-by-step cooking plan:

Cook potatoes, skins on, in boiling water until soft and tender. Drain and let cool. Heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes until golden brown. Add the mushrooms and parsley, season to taste and cook for 10-15 minutes until the mushrooms are golden brown.
Peel the potatoes and mash them in a large bowl using a potato-containing machine. Add the egg, flaxseed oil and flour, stir until smooth. Wet your hands with water and scoop about 2 tablespoons of the potato mixture to form a scone. Place about 1 tablespoon of mushroom filling in the center of the cutlet to form a croquette. Repeat with remaining mashed potatoes and toppings.
In a frying pan, heat the olive oil over medium heat and fry the potato croquettes for a couple of minutes on each side until golden brown and crispy. Serve warm with sour cream and garlic if desired. Enjoy!