How to cook meat zrazy with mushrooms. Meat zrazy with mushrooms and cheese. How to cook meat zrazy with mushrooms and eggs, step-by-step recipe with photos
Zrazy is a popular dish of Lithuanian, Polish, Belarusian and Ukrainian cuisine. It is a cutlet or meatloaf with filling. They are prepared from chopped beef meat, in which a filling of vegetables or mushrooms is wrapped. It happens that porridge and eggs are used as filling.
The name "zrazy" comes from the Polish zrazy, meaning "cut piece". Although the dish itself comes from Lithuania, where it has been known since the 14th century. But thanks to its growing popularity, it became widespread first in Ukraine (especially in Volyn, which was part of Lithuania until the 16th century, after which it completely became part of the Polish crown). It is clear where they moved from to Poland, and only then to Belarus.
In Ukraine they also prepare kartoplyaniki - potato cutlets made from boiled potatoes with various fillings.
You can use any mushrooms - fresh, frozen, salted or pickled. Before cooking, first boil fresh mushrooms for at least 15 minutes, skimming off the foam. Then fry according to the recipe.
Thaw frozen mushrooms at room temperature. Microwave - do not use! You don’t have to boil them, just start frying them right away.
Salted and pickled mushrooms can simply be finely chopped and not fried at all.
I’ll also tell you about interesting ideas for fillings for zraz.
We will need:
- pork loin - 700 gr.
- mushrooms - 300 gr.
- onion - 2 pcs.
- loaf - 2 slices
- milk - 50 ml.
- egg - 1 pc.
- salt, pepper - to taste
- spices - for meat - 1 teaspoon
- breadcrumbs
- vegetable oil
- butter - 50 gr.
Preparation:
1. Soak the loaf in milk. Let sit until the loaf becomes soft.
2. Pork loin, 1 onion, loaf, pass through a meat grinder. Salt, pepper, beat in the egg, add spices, you can add the milk remaining from soaking if the minced meat is not liquid. Mix it well, let it brew for a while so that all the products exchange juices.
3. Finely chop the porcini mushrooms. Cut the onion into small cubes.
4. Fry mushrooms in vegetable oil for 5 minutes, add onion. Fry until golden brown. Add a little salt and pepper.
5. Take a piece of minced meat and flatten it into a flat cake using your palms. Holding the flatbread in one hand, add 1 heaping teaspoon of mushroom filling. Pinch off another piece of minced meat. Cover the mushroom mince with it.
6. Form a cutlet right away. Do the same with the rest of the minced meat.
7. Roll the pieces in breadcrumbs and fry over low heat in vegetable oil. There is no need to add a lot of oil so that they are not too greasy. For the next batch, you can simply add more oil.
8. Prepare a heat-resistant form. Preheat the oven to 180 degrees.
9. Place the zrazy in the mold, put chopped butter on top, distributing it evenly.
10. Pour 0.5 cups of boiled water into the mold. Bake them in the oven for 10-15 minutes.
11. Take out the pan, cover with a cutting board and towel. Let sit for 10-15 minutes.
12. Serve with mashed potatoes, porridge, or vegetables.
Potato zrazy with minced meat and mushrooms
We will need:
- potatoes - 15 pcs.
- minced meat - 300 gr
- mushrooms - 300 gr
- onion - 1 pc.
- spices - for meat
- salt, pepper - to taste
- plant-based meat
Preparation:
1. Cut the onion into 0.3 cm cubes. Also chop the mushrooms finely.
2. Fry the mushrooms in vegetable oil for 5 minutes, then add the mushrooms. Fry until golden brown.
3. Mix the minced meat with fried onions and mushrooms, add spices, salt and pepper to taste.
4. Grate the potatoes on a medium grater and place in a colander to drain excess liquid.
5. Form small cutlets from the minced meat and wrap them in potato mixture. Fry over low heat, covered, until done.
6. Serve hot with sour cream.
Ukrainian potato pancakes with mushrooms
We will need:
- potatoes - 8 pieces
- fresh mushrooms - 300 gr
- onion - 1 pc.
- flour -2 tbsp. spoons
- salt, pepper to taste
- vegetable oil
Preparation:
1. Boil the potatoes until tender. Cool the boiled potatoes and pass them through a meat grinder through a large wire rack.
2. Boil fresh mushrooms in salted water for 10-15 minutes, skimming off the foam.
3. Chop onions and mushrooms. Fry the onion in vegetable oil, add mushrooms. Fry until the onion turns golden.
4. Add flour, salt and pepper to the minced potatoes to taste. Stir until smooth.
5. Form a cake from minced potatoes and place mushroom filling in the middle. Cover the top with more minced potatoes. Form potato patches.
6. Fry in hot vegetable oil on both sides until golden brown.
7. Serve hot with fresh thick sour cream.
Chicken with mushrooms and cheese
We will need:
- chicken breasts – 500 gr
- mushrooms 250 gr
- hard cheese - 100 gr
- salt, pepper - to taste
- breadcrumbs
- vegetable oil
Preparation:
1. Remove skin from chicken breasts. Grind the fillet in a meat grinder using a large mesh. Salt, pepper, mix.
2. Finely chop the mushrooms. Fry in a small amount of vegetable oil for 10 minutes. Salt and pepper.
3. Grate the cheese on a coarse grater.
4. Pinch off a piece of minced meat and form a flat cake on your palm. Place a little grated cheese in the center, then mushrooms, then a little cheese again. And cover with minced chicken on top.
5. Form a zraza, roll it in breadcrumbs and fry in hot oil for 10-12 minutes on each side. The fire should be small.
6. Then reduce the heat to low, cover with a lid and simmer for another 7-10 minutes.
7. Serve hot with a side dish of potatoes, vegetables or porridge. Or just with sour cream.
Ideas for delicious fillings
- chopped eggs with green onions
- minced meat with pickled or pickled cucumbers
- minced chicken with chopped egg
- minced fish
- minced fish with nuts
- minced meat or fish with prunes
- chicken and meat liver
- potatoes with egg
- apple with egg
- quince with egg
- quince with nuts
- boiled cereals - rice, buckwheat, millet
- boiled cereals with eggs
- boiled cereals with eggs
- You can add fried lard and bacon to meat, mushrooms, potatoes
- fresh and pickled cabbage
Here are just some options for different fillings for preparing zraz. In fact, fillings can be made from whatever your imagination allows. You just need to not be afraid to experiment. After all, there are many culinary masterpieces that are known all over the world, and which were prepared impromptu.
For example, the famous one was completely invented according to the principle “from what happened.” Why are we worse?! We cook, experiment, try... And if you don’t forget to put a piece of your soul into each dish, then the dish will certainly turn out delicious. How else!
Bon appetit!
Recipes are immediately available in Ukrainian, Russian, Polish, Belarusian and Lithuanian cuisine. Essentially, it is a kind of cutlet, slightly flattened, with filling inside (mushrooms, liver, cabbage, etc.). Most often, potato and meat zrazy are prepared. Moreover, the meat in different recipes can either be ground into minced meat, or thinly beaten, and then wrapped in the form of a roll with filling.
I am sharing with you my favorite recipe for meat zraza with mushrooms. They are no more difficult to prepare than regular cutlets, but much tastier. Just look at the photo, how juicy they are, and even with a crispy crust! Is it possible to refuse such yummy food?
Ingredients
- minced pork 500 g
- onions 1 pc.
- garlic 2 teeth
- white bread 2 slices
- water 50 ml
- salt 0.5 tsp.
- mixture of ground peppers 1 chips.
- egg and breadcrumbs for breading
- vegetable oil for frying
Filling ingredients
- champignons 300 g
- onions 1 pc.
- salt 2 chips.
- mixture of ground peppers 2 wood chips.
- vegetable oil 1.5 tbsp. l.
How to cook meat zrazy with mushrooms
- First of all, I prepare the mushroom filling. To do this, I heat vegetable oil in a frying pan and sauté diced onion in it. As soon as it becomes soft, add champignons, cut into thin slices, into the pan. I continue to fry for another 10 minutes so that all the moisture is completely removed from the pan and the mushrooms are slightly browned. At the very end, add salt and pepper to taste.
Now, while the filling is cooling, you can prepare the minced meat. For zraz, I use pork - 450 g of pulp and 50 grams of lard for juiciness. I grind meat, lard, as well as onions, garlic and a bread soaked in water through a meat grinder (with a middle grid). Add salt and pepper to the resulting minced meat. I knead it thoroughly with my hands, then collect it into a lump and throw it forcefully on the table - I beat it 6-8 times in this way, due to which the minced meat will turn out elastic and will hold its shape well even without adding an egg.
When the minced meat and filling are ready, you can form the meat zrazy. To do this, I first cut the minced meat into portions, 100 grams each. Then I form small cakes.
I place mushroom filling in the center of each meat cake - about 1 tablespoon.
And I pinch the edges (as when making dumplings) so that the filling is inside the cutlet.
In order for the zrazy to turn out golden brown, with a crispy crust, I first dip them in a scrambled egg, and then roll them in breadcrumbs.
Fry until golden brown in a hot frying pan. I don't regret the oil. Cook over medium heat, without a lid, for 6-7 minutes on each side.
This time is enough for the zrazy to fry well, because the layer of minced meat is much thinner than in cutlets, and the filling inside is already completely ready.
Zrazy stuffed with mushrooms is very tasty! Ruddy-golden, with a crispy crust, and juicy inside, with a pronounced champignon taste. Be sure to cook them at least once - I’m sure this dish will become one of your favorites!
Potato zrazy with minced meat, my favorite dish since childhood, although in our family they were called kartoplyaniki. Zrazy is prepared with different fillings - with meat, mushrooms, eggs and onions, cheese, sauerkraut, fish, and generally with whatever your heart desires, the filling is inside mashed potatoes. Zrazy is a very tasty, economical and nutritious dish, try to cook it and your whole family will love it.
Zrazy is found in almost every national cuisine, regardless of what country a person lives in. They can consist not only of potatoes, but also have a completely different base. Only part of the products that make up the dish and the cooking principle may be similar.
It’s quite difficult to say for sure in which country zrazy was first prepared. Many people attribute the original recipe to Polish cooks, others to Lithuanian ones, some believe that the ancestors of this dish are Belarusians, the rest assume that they are Ukrainians. But no matter which country introduced this recipe to the world, its popularity speaks of clear success.
Zrazy was traditionally prepared only from minced meat, which was rolled out thinly and vegetable filling, less often eggs or porridge, were wrapped in it. Mushrooms and cheeses were also very common fillings. And only over time they began to prepare zrazy from potatoes, which harmonize incomparably with any type of meat, mushrooms, vegetables, cheeses, etc.
Cooking recipes have a lot of variations, you can experiment with the flavor palette every time and find the perfect dish that your whole family will love. And if you cook a dish with love, then it will certainly turn out great and your family will appreciate it, and the praise of loved ones is a reward for every housewife.
This recipe is easy to make, and lovers of savings will certainly like it. The dish turns out incredibly tasty, and the ingredients needed for cooking are inexpensive.
Ingredients:
- Potatoes - kilogram.
- Selected egg – 1 piece.
- Wheat flour – 100 grams.
- Butter – 40 grams.
- Breading – 2 tablespoons.
- Vegetable oil – 1/2 cup.
- Minced meat – 300 grams.
- Onion - head.
- Champignons – 6 pieces.
- Salt and spices according to preference.
The dish is designed for 6 people.
Cooking process:
1. Pre-clean and wash the potatoes. Be sure to cook with the old one because it contains more starch. We cut it into four parts, pour in water and put it on the fire to cook until fully cooked.
2. Peel the onion and chop it into small pieces.
3. Wash the champignons thoroughly and cut into small cubes.
4. Place a frying pan on the fire, add vegetable oil and fry until golden brown.
5. Then add the mushrooms to the onions and simmer over low heat until all the liquid from the mushrooms has evaporated.
6. Add fatty minced meat and mix continuously until the ingredients are completely cooked.
7. When the potatoes are cooked, drain all the water and mash.
8. Let the potatoes cool slightly, then beat in the egg, add butter and continue kneading until thick, homogeneous and smooth.
9. Add salt and pepper to taste.
10. Add 2 tablespoons of wheat flour to the resulting puree and knead the potato dough. Flour will give the mashed potatoes stickiness and make it possible to form zrazy of the desired size.
11. Wet your hands in water, then make a thick cake from the potato dough. Place the cooled filling of minced meat, mushrooms and onions in the middle. Carefully cover the filling on all sides and form a pie.
12. Roll the potato pie in breadcrumbs.
13. Pour vegetable oil into a frying pan and heat until bubbling. Fry the pre-formed zrazy over low heat until fully cooked.
Do not cover the pan with a lid to ensure a golden brown crust.
14. Before serving, place potato zrazy on a dish and add sour cream and garlic sauce.
Watch the video recipe:
So our complete dish is ready, which can serve as lunch or dinner. All that remains is to add a vegetable salad with a light dressing.
Eat with pleasure!
Quick zrazy with minced meat
Surely everyone has situations when there is very little time for preparation, but you want to pamper your family with a tasty and satisfying dish. The proposed recipe will significantly speed up the process and simplify tasks, and will also help feed even the most demanding culinary connoisseurs. 
Ingredients:
- Potatoes - kilogram.
- Onions - 3 heads.
- A choice egg is a thing.
- Minced meat – 450 grams.
- Wheat flour - glass.
- Vegetable oil – 12 cups.
- Spices.
- Salt.
- Breadcrumbs - a pack.
- Sauce.
The dish is designed for 7 people.
Preparations:
1. Peel the potatoes, add water and cook until fully cooked. Salt and add bay leaf.
2. Mash the potatoes with a potato masher. Add flour, vegetable oil, beat in an egg and pour in a little potato broth.
3. Chop the onions and add them to the minced meat and mix. Heat the frying pan, add vegetable oil and add the minced meat. Fry until fully cooked, adding spices to taste.
4. Pour breadcrumbs into a plate.
5. Prepare the work surface.
6. Place the potato base on top of the breadcrumbs. We form a flat cake.
7. Place the prepared minced meat in the middle of the flatbread.
8. Close the edges, forming a cutlet.
9. Place the frying pan on the stove, pour in the oil, heat it up and place the zrazy so that they do not touch each other. Fry them on both sides until golden brown.
10. Remove from heat. Place on plates, top with sour cream or sauce if desired and sprinkle with herbs on top.
Preparing this dish is a pleasure, because it does not require special skills or tricks. Zrazy melts in your mouth and gives a unique taste. You can prepare them both on ordinary days and for the holiday table.
Recipe for potato zrazas in the oven
This recipe will appeal to those who adhere to proper nutrition and a healthy lifestyle. It has an unsurpassed taste and contains the least calories. Anything can serve as a filling.
Ingredients:
- Potato tubers – 1.2 kilograms.
- Flour - a glass.
- Selected egg.
- Water.
- Breadcrumbs.
- Nutmeg.
- Vegetable oil.
- Minced meat – 450 grams.
- Bulb onions.
- Pepper and salt.
The dish is designed for 5 people.
Cooking process:
1. Peel the onion and rinse in water. Grind and fry until golden brown. Then add minced meat to it and fry until a homogeneous gray mass appears.
2. Transfer the meat filling to a blender and beat. The minced meat turns out homogeneous and tender.
3. The next step is to prepare the mashed potatoes. Cut the potatoes, peeled and washed in water, into four parts and place in a saucepan. Pour water into it and put it on the stove to cook.
4. Cool, mash the potatoes, add flour, egg and nutmeg and knead the potato dough thoroughly.
5. The puree-like mass must be stirred several times so that it is homogeneous and very sticky.
6. Lubricate your hands with vegetable oil. Take a few spoons of potato mixture and make a thick cake. Place the filling in the center and seal the zrazy on all sides.
7. Roll the blanks in breadcrumbs and place them on a baking sheet previously covered with parchment.
8. Preheat the oven and send our preparations for 30 minutes. During this time, the zrazy must be turned over once or twice to ensure a crispy golden crust on all sides.
An excellent addition to this dish would be low-fat sour cream and chopped herbs. The puree has the most delicate consistency, thanks to the small amount of flour in its composition. This dish will please even the most demanding culinary critics.
- To prevent the potato dough from sticking when forming the dough, grease your hands with sunflower oil or soak them in cold water.
- To obtain a crispy crust when breading, use coarse flour.
- Another way to get a crispy crust is to coat the workpieces first with egg and then roll in breadcrumbs.
- Potatoes can be grated rather than crushed.
- A lot of filling is inappropriate for this dish, since the zrazy will simply fall apart and you will end up with a potato-meat mass instead of delicious cutlets.
With simple ingredients on hand, preparing a culinary masterpiece is easy and simple. This is exactly what zrazy belongs to. By seasoning them with sour cream sauce, you will end up with an incredibly tasty dish that your whole family will be delighted with.
Bon appetit! Eat with pleasure!
And for those who don’t eat meat, my collection also includes such a delicious second course as zrazy with mushrooms. A step-by-step recipe for their preparation can be viewed by clicking on this link: "". In addition, on the website you are currently on, you can find step-by-step recipes for other equally tasty and healthy homemade dishes, both with and without meat.
Cook at home - cook deliciously.
Meat zrazy with mushrooms and egg, recipe
My meat zrazy with mushrooms and egg it would rather be called minced zrazy with mushrooms and egg, but I think that this is not so important, the main thing is that it is tasty. And the recipe for preparing zraz is not complicated, although it takes some time, but it is worth it.
To prepare meat zraza I use the following products:
Minced meat – 1 kg (600 grams of chicken breast and 400 grams of pork);
Boiled, frozen mushrooms - 200 grams (I used frozen mushrooms, but you can also use fresh chanterelles or other mushrooms, including champignons and oyster mushrooms);
Eggs – 3 pieces;
Onions – 3 pieces (1 piece – for minced meat, 2 pieces – for mushrooms);
Loaf – 1 slice;
Breadcrumbs;
Ground black pepper;
Sunflower oil for frying.
How to cook meat zrazy with mushrooms and eggs, step-by-step recipe with photos
To prepare meat zrazy from minced meat with mushrooms and eggs, you need to prepare minced meat, boil and peel the eggs, fry the mushrooms and onions, combine them with chopped eggs. Then take a piece of minced meat, make a flat cake out of it, put the filling on it and shape it into a cutlet. Bread all shaped cutlets in breadcrumbs and fry in sunflower oil.
And now a step-by-step recipe for preparing meat zrazas with egg and mushroom filling in more detail and with photos.
Chopped meat I always cook it myself and usually in advance (I don’t use store-bought). After preparing the minced meat, I put it in bags and store it in the freezer. When I need to cook this or that dish, I take out the amount of minced meat I need from the freezer and defrost it in the microwave. And sometimes I cook minced meat just before preparing the dish itself, when there is not the amount of minced meat I need in the freezer.
That's it this time too minced meat for zraz I cook directly. To prepare it, I took a chicken breast weighing about 600 grams (left over from preparing the previous chicken dish), and since chicken breast is dry meat, in addition I took about 400 grams of fatty pork belly. You can, of course, prepare minced meat only from pork or from beef and pork in equal proportions. Those. You can choose minced meat for preparing zraz according to your taste. And I’m just describing how I do it in this particular case.
So, I cut the chicken breast and pork into pieces and put them through a meat grinder.
I mix the meat twisted in a meat grinder right in the bowl with my hands.
Then I peel the onion and finely chop all three peeled onions with a knife. In this case, I cut one onion (for seasoning the minced meat) on one cutting board, and two on another.
After that, I beat 1 egg into a bowl with minced meat, add a slice of loaf soaked in water (or milk), chopped one onion, salt and sprinkle ground black pepper.
I mix everything well and put the finished minced meat in the refrigerator (the kitchen is very hot).
I take a saucepan, pour water into it and set it to boil 2 hard-boiled eggs, i.e. I cook the eggs after the water boils for 7 minutes. Then I drain the hot water from them and fill them with cold running water.
I have honey mushrooms left over from last year, boiled and frozen. I take the mushrooms out of the freezer, put them on a plate and put them in the microwave to defrost.
I cut the defrosted mushrooms into small pieces.
I put a frying pan on the fire and pour 5 - 6 tablespoons of sunflower oil into it. When the frying pan is well heated, I put the mushrooms in it to fry. Fry the mushrooms over low heat, stirring occasionally for about 20 minutes.
After 20 minutes, add the remaining chopped onions from two onions to the frying pan with mushrooms.
I fry the mushrooms and onions for another 10 minutes, also stirring so that the onions do not burn. After the time has passed, I remove the frying pan with the prepared, fried mushrooms and onions from the heat and leave until it cools completely.
You can, of course, take any other mushrooms, including fresh ones, for example, champignons, oyster mushrooms, and chanterelles. In this case, oyster mushrooms and champignons can be cut and fried without preliminary boiling for 10-15 minutes, and chanterelles should be boiled in salted water for 30 minutes, then cut into small pieces and fried in sunflower oil for 20-25 minutes.
While the mushrooms, overcooked with onions, are cooling, I peel the hard-boiled eggs.
When the onions and mushrooms have cooled completely, I transfer them from the frying pan to a bowl and grate the peeled eggs there on a coarse grater.
I mix everything well and the filling for zraz with mushrooms and eggs is ready.
I take the minced meat out of the refrigerator, pour breadcrumbs into a plate and begin to form the zraz.
I soak a tablespoon in boiled water, take the minced meat, place it on my palm moistened with water, roll the minced meat into a ball, and then make a flat cake (small pancake).
I put a teaspoon of egg-mushroom filling on the flatbread, pinch the edges and form a patty. Once formed in this way, I immediately bread it in breadcrumbs and place it on a cutting board.
Very tasty, satisfying, wonderful potato zrazy with mushrooms can be prepared at home using one of our recipes!
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.
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.
- frozen mushrooms – 350 g;
- onion – 120 g;
- vegetable oil for frying;
- salt.
- 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.
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
For filling:
- 200-300 g fresh mushrooms
- 1 onion
- ground black pepper
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.
Recipe 5: potato zrazy with minced meat and champignons
- 500 g minced meat
- 1 kg potatoes
- 200 g fresh champignons
- 1 egg
- 200 g flour
- 100 g vegetable oil for frying
- Salt, pepper, spices, herbs
Boil potatoes in their skins.
Peel the onion, chop finely and fry in vegetable oil.
Add minced meat to it. Salt and pepper.
Fry mushrooms in butter.
Combine mushrooms with minced meat.
Cool the potatoes, peel them and grate them on a coarse grater.
Add egg, salt and flour.
Knead the potato dough.
Make a flatbread out of potatoes and put the filling in the center.
Connect the edges to the center and form a patty.
Roll in flour.
Fry on both sides in vegetable oil.
Serve hot with herbs and vegetables.
Bon appetit!
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.
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