Sauce for potato zrazas with mushrooms. Zrazy with mushrooms with bechamel sauce. Potato zrazy with mushrooms in a crispy crust

Zrazy with mushrooms is not just a cutlet with filling. This dish is distinguished by an appetizing crust, special juiciness, amazing aroma and taste.

You can cook them on the stove or in the oven, use meat or potatoes for the base, there are many options, but here are the most interesting ones.

Zrazy with mushrooms - general principles of preparation

The base for zraz with mushrooms can be prepared from meat or potatoes. In the first option, minced meat is used, it is mixed with an egg, spices, onions, and soaked bread can be added. For potato zraza, the tubers are boiled in their skins or peeled. It is important not to chop them very finely and not to add a lot of liquid. Next, the potatoes are crushed, eggs and flour are added to bind them together; any seasonings can be added to the base, but not herbs. Pieces of dill or parsley will burn and ruin the appearance of the dish.

What mushrooms are used for filling:

Boiled;

Fried;

Pickled or salted.

Any seasonings, cheese, vegetables, ham or sausages can also be added to them. Before forming the dough, your hands need to be moistened with water; potato dough is especially tricky to work with. The products can be given any shape, but zrazy are usually prepared in the form of elongated cutlets or pies.

Ready-made zrazy is breaded with flour and crackers. Then you can simply fry them in a frying pan, stew them in sauce, or bake them in the oven. When serving, potato zrazy can be supplemented with vegetables and various sauces. A meat dish with mushrooms is perfectly complemented by side dishes of rice, buckwheat, pasta, and potatoes.

Classic potato zrazy with mushrooms

A recipe for ordinary potato zrazas with mushrooms, which are fried in a frying pan in oil. For the filling you can use champignons, honey mushrooms, oyster mushrooms, and chanterelles.

Ingredients

A kilogram of potatoes;

Bulb;

300 g mushrooms;

Flour, spices;

Oil for frying.

Preparation

1. Peel the potatoes and place them in a saucepan. Add enough water to barely cover the tubers. Place on the stove, cook until soft, add salt.

2. While the potatoes are cooking, peel one onion, put it in a frying pan, and add the chopped mushrooms. Let's prepare the filling. Season with salt, pepper, and add herbs to taste. Leave to cool.

3. Drain all the water from the potatoes and chop them with an ordinary potato masher. Let cool. Add one raw egg, add three tablespoons of flour. You should have a soft, sticky dough.

4. Wet your hands, pinch off a small amount of potato dough, and form a flat cake. You can place it on a surface dusted with flour.

5. Take an incomplete spoonful of mushroom filling, place it on the potatoes, form a cutlet, completely roll it in flour, and flatten it a little. You can give it an oval shape, make it in the form of a block or a drop, as you like.

6. Form all the patterns at once.

7. Place in a frying pan with heated butter or vegetable oil. Fry until beautiful, golden brown on both sides. No need to cover. Serve with sour cream, ketchup, garlic sauce.

Meat zrazy with mushrooms in the oven

Recipe for meat zrazas with pickled mushrooms, baked in a regular oven with cream.

Ingredients

800 g minced meat;

250 g marin. mushrooms;

1 bunch of green onions;

3 tbsp. l. flour;

1 onion raw;

2 cloves of garlic;

180 ml cream;

120 grams of cream cheese (soft).

Preparation

1. Grind a peeled onion and two cloves of garlic, combine with minced meat, add one raw egg to it. The mass must be thoroughly mixed and beaten. To do this, take the minced meat in your hands and forcefully throw it onto the countertop, lift it and repeat this several times.

2. Cut the pickled mushrooms into thin slices, mix with green onions, you can add dill to them. Spices and salt are not needed.

3. Wet your hands and make meat cutlets with mushroom filling inside. Smooth it out, roll it in flour, but not much. Immediately transfer to a greased pan.

4. Bake the zrazy for 15-20 minutes, temperature approximately 200 degrees.

5. Mix the cream with a teaspoon of flour, add cream cheese to it, and rub thoroughly so that there are no lumps. Lightly add salt and pepper to the sauce.

6. Remove the zrazas from the oven and generously pour sauce over each one. Return to the oven. Bake for about twenty more minutes, but reduce the temperature to 180 degrees.

Potato zrazy with mushrooms and cheese

Mushrooms and cheese are one of the most popular combinations that can be used as a filling for ordinary potato zrazas. We will fry them in a regular frying pan.

Ingredients

1.2 kg of potatoes;

250 g champignons;

120 g cheese;

1 clove of garlic;

Oil, spices;

1 tbsp. flour;

Dill, pepper and other seasonings.

Preparation

1. Boil the potatoes, add salt, mash, and leave for a while to cool slightly. Then break the eggs one at a time, add 0.5 cups of flour in small portions, stir.

2. Chop the mushrooms, fry for a couple of minutes, add the chopped onion to them. Saute until transparent, add garlic, add dill, spices, turn off. Let the mushrooms cool a little.

3. Cut the cheese into pieces or grate it coarsely. Add to the fried, but not hot mushrooms, stir.

4. We make zrazy from potatoes, put mushroom filling with cheese in each product, carefully hide everything, smooth it out, roll in flour.

5. Flatten the cutlets, place them in a frying pan, fry one side first, then brown the product on the other side. You can use any oil for frying.

Potato zrazy with mushrooms in the oven

Recipe for potato zrazas baked in the oven. Filled with regular fried champignons.

Ingredients

A kilogram of potatoes;

200 g mushrooms;

1 carrot;

1 onion;

150 g sour cream;

20 g creamy oils;

Spices, flour;

Preparation

1. Mash the boiled potatoes until smooth, cool to room temperature. Add a couple of eggs, don’t forget to add salt, add 3-4 tablespoons of flour, knead until smooth.

2. Cut the onions and carrots into small cubes. Fry in butter for a few minutes, add mushrooms. If you use champignons, cut them into small cubes. If the mushrooms are wild, then first boil them, then cut them. Fry with vegetables until almost done. Add spices.

3. We make potato zrazy in the form of large cutlets with mushroom filling. Sprinkle flour on the outside if the mixture sticks. Put it in the form.

4. Generously grease the zrazy with rich sour cream.

5. Bake until golden brown in the oven at 200 degrees. Serve with greens.

Potato zrazy with mushrooms and eggs

An economical filling option for potato zrazas with mushrooms. You can use soaked dried mushrooms.

Ingredients

900 g boiled potatoes;

Large raw egg;

100 g boiled mushrooms;

2 boiled eggs;

1 onion;

Flour, spices, oil;

Dill, onion.

Preparation

1. Break a large egg into boiled potatoes, add a couple of heaped tablespoons of flour, stir.

2. Cut the onion into small cubes, fry in oil, add finely chopped mushrooms, warm up, season with spices, stir. Cool.

3. Cut the eggs into small cubes, add chopped herbs. Stir and place in cooled mushrooms.

4. Make zrazy, roll in flour.

5. Place in hot oil and fry until nicely browned. Serve with fresh sour cream, herbs, and vegetables.

Zrazy with mushrooms in the oven with tomato sauce

Another recipe for meat zraza with mushrooms in the oven. Fresh tomatoes are used for the sauce.

Ingredients

700 g minced meat;

2 pieces of bread;

Some milk;

250 g mushrooms;

100 g onion;

6 tomatoes;

1 tsp. flour.

Preparation

1. Soak a couple of pieces of bread in milk, place in minced meat, add spices, egg, stir thoroughly.

2. Fry mushrooms and onions until cooked.

3. Form zrazy with mushroom filling and place in a greased pan. Bake until lightly crusted in the oven, set the temperature to 190-200.

4. Grate the tomatoes and discard the skins. Pour into a saucepan, carefully stir in a teaspoon of flour. Boil until thickened, add spices.

5. Remove the cutlets from the oven, pour tomato sauce over them. Return to the oven and cook for the same amount of time. Serve with gravy.

Potato zrazy with mushrooms in a crispy crust

For these potato zrazas you will need a lot of breadcrumbs; they will give the cutlets a golden brown, crispy crust.

Ingredients

800 g potatoes (already boiled);

180 g pickled mushrooms;

2 onions;

0.3 tbsp. flour;

Vegetable oil and butter;

1.5 cups crackers.

Preparation

1. Prepare a potato base from one egg, flour and salt. To stir thoroughly.

2. Fry the chopped onions in a small amount of oil, cool, add the chopped pickled mushrooms.

3. Make small-sized zrazy.

4. Beat two eggs in a bowl with a fork. Pour breadcrumbs into another bowl.

5. Immediately soak in egg and roll in breadcrumbs. Bread all formed cutlets in this way.

6. Combine butter and vegetable oil in a frying pan and heat. Place the formed zrazy and fry until done.

Zrazy with mushrooms - useful tips and tricks

It is better to fry potato zrazy in a mixture of vegetable and butter, the crust will be tastier.

Cheese can be added not only to the filling. But also in potato dough. To do this, rub the product very finely and mix thoroughly.

If fresh herbs are added to the filling, it is better to mash them with your hands first to reduce the volume and make it easier to form.

Zrazy are round or oval cutlets made from minced meat, fish, chicken or vegetables with filling inside. But they weren't always like this. Initially, zrazy was the name for pieces of beaten meat, on which they placed filling and rolled it up. Over time, the process was simplified and made cheaper; zrazy began to be made from minced meat, fish, and vegetables.
Potato zrazy with mushrooms is an excellent alternative to boring mashed potatoes or potatoes with fried mushrooms. From the same products, a completely different dish is obtained, very tasty, appetizing and satisfying. The recipe for potato pancakes with mushrooms is so simple that any housewife, even a beginner, can handle the cooking process. It is best to complement potato and mushroom zrazy with a sauce made from sour cream, garlic and herbs or. To prepare potato zraza, you can take any mushrooms, it doesn’t have to be champignons, but since champignons are almost always on sale, we will use these mushrooms for the mushroom filling.

Ingredients:
- potatoes - 700 gr;
- fresh champignons - 350 gr;
- onion - 3 heads;
- egg - 1 pc;
- breadcrumbs - 4-5 tbsp. l;
- vegetable oil - 5 tbsp. l;
- flour - 2-3 tbsp. l;
- sour cream - 150 gr;
- garlic - 3-4 large cloves;
- parsley or dill - several sprigs;
- salt, black pepper, spices - everything to taste.

Preparation

Cut the onions into small cubes or thin half rings.


We trim the stems of the mushrooms and peel off the top film from the caps. We wash the mushrooms under cold water and clean all contaminated areas. Cut into plates or small pieces.


Heat a sufficient amount of vegetable oil in a frying pan and sauté the onion until transparent. Then add mushrooms. Continue frying until the mushrooms are ready. Finally, salt and pepper the mushroom filling to taste. Transfer to a plate and leave to cool.

Peel the potatoes, cut into small pieces and boil in salted water. Mash into puree without adding liquid or oil. Let cool slightly (until warm-hot).


Beat the egg and mix with mashed potatoes. At the same stage, add spices to the potatoes to your taste (basil, a pinch of nutmeg or ground black pepper work well).


Add wheat flour and knead the potato dough. You may not need flour or you will need less of it - this depends on the quality of the potatoes (the more starch in the potatoes, the easier it is to make zrazy from them).


We collect approximately 2 tbsp. l. mashed potatoes. With wet hands, make a ball, then knead it into a thick cake. Place the filling in the middle.


We fold the edges over the filling, forming round or oval zrazy. Try to make the zrazy small so that it is easy to turn them over when frying.


When all the zrazy are made, roll them in breadcrumbs, covering them with a dense layer of breadcrumbs on all sides.


Heat vegetable oil in a frying pan. Carefully lay out the zrazy, trying not to damage them or break their shape. Brown one side first, and when the bottom turns golden, turn it over with a spatula and brown the other side. To prevent the zrazy from breaking when turning over, we help ourselves with a second spatula or fork.


To prepare sour cream sauce, take thick sour cream and garlic. Grate the garlic on a very fine grater or pass it through a press.


Add finely chopped parsley and salt to taste. Mix everything - the sour cream sauce is ready.



Serve potato zrazy with mushrooms hot or warm, topped with sour cream sauce. As with anyone

Zrazy with mushrooms is not just a cutlet with filling. This dish is distinguished by an appetizing crust, special juiciness, amazing aroma and taste.

You can cook them on the stove or in the oven, use meat or potatoes for the base, there are many options, but here are the most interesting ones.

Zrazy with mushrooms - general principles of preparation

The base for zraz with mushrooms can be prepared from meat or potatoes. In the first option, minced meat is used, it is mixed with an egg, spices, onions, and soaked bread can be added. For potato zraza, the tubers are boiled in their skins or peeled. It is important not to chop them very finely and not to add a lot of liquid. Next, the potatoes are crushed, eggs and flour are added to bind them together; any seasonings can be added to the base, but not herbs. Pieces of dill or parsley will burn and ruin the appearance of the dish.

What mushrooms are used for filling:

Boiled;

Fried;

Pickled or salted.

Any seasonings, cheese, vegetables, ham or sausages can also be added to them. Before forming the dough, your hands need to be moistened with water; potato dough is especially tricky to work with. The products can be given any shape, but zrazy are usually prepared in the form of elongated cutlets or pies.

Ready-made zrazy is breaded with flour and crackers. Then you can simply fry them in a frying pan, stew them in sauce, or bake them in the oven. When serving, potato zrazy can be supplemented with vegetables and various sauces. A meat dish with mushrooms is perfectly complemented by side dishes of rice, buckwheat, pasta, and potatoes.

Classic potato zrazy with mushrooms

A recipe for ordinary potato zrazas with mushrooms, which are fried in a frying pan in oil. For the filling you can use champignons, honey mushrooms, oyster mushrooms, and chanterelles.

Ingredients

A kilogram of potatoes;

Bulb;

300 g mushrooms;

Flour, spices;

Oil for frying.

Preparation

1. Peel the potatoes and place them in a saucepan. Add enough water to barely cover the tubers. Place on the stove, cook until soft, add salt.

2. While the potatoes are cooking, peel one onion, put it in a frying pan, and add the chopped mushrooms. Let's prepare the filling. Season with salt, pepper, and add herbs to taste. Leave to cool.

3. Drain all the water from the potatoes and chop them with an ordinary potato masher. Let cool. Add one raw egg, add three tablespoons of flour. You should have a soft, sticky dough.

4. Wet your hands, pinch off a small amount of potato dough, and form a flat cake. You can place it on a surface dusted with flour.

5. Take an incomplete spoonful of mushroom filling, place it on the potatoes, form a cutlet, completely roll it in flour, and flatten it a little. You can give it an oval shape, make it in the form of a block or a drop, as you like.

6. Form all the patterns at once.

7. Place in a frying pan with heated butter or vegetable oil. Fry until beautiful, golden brown on both sides. No need to cover. Serve with sour cream, ketchup, garlic sauce.

Meat zrazy with mushrooms in the oven

Recipe for meat zrazas with pickled mushrooms, baked in a regular oven with cream.

Ingredients

800 g minced meat;

250 g marin. mushrooms;

1 bunch of green onions;

3 tbsp. l. flour;

1 onion raw;

2 cloves of garlic;

180 ml cream;

120 grams of cream cheese (soft).

Preparation

1. Grind a peeled onion and two cloves of garlic, combine with minced meat, add one raw egg to it. The mass must be thoroughly mixed and beaten. To do this, take the minced meat in your hands and forcefully throw it onto the countertop, lift it and repeat this several times.

2. Cut the pickled mushrooms into thin slices, mix with green onions, you can add dill to them. Spices and salt are not needed.

3. Wet your hands and make meat cutlets with mushroom filling inside. Smooth it out, roll it in flour, but not much. Immediately transfer to a greased pan.

4. Bake the zrazy for 15-20 minutes, temperature approximately 200 degrees.

5. Mix the cream with a teaspoon of flour, add cream cheese to it, and rub thoroughly so that there are no lumps. Lightly add salt and pepper to the sauce.

6. Remove the zrazas from the oven and generously pour sauce over each one. Return to the oven. Bake for about twenty more minutes, but reduce the temperature to 180 degrees.

Potato zrazy with mushrooms and cheese

Mushrooms and cheese are one of the most popular combinations that can be used as a filling for ordinary potato zrazas. We will fry them in a regular frying pan.

Ingredients

1.2 kg of potatoes;

250 g champignons;

120 g cheese;

1 clove of garlic;

Oil, spices;

1 tbsp. flour;

Dill, pepper and other seasonings.

Preparation

1. Boil the potatoes, add salt, mash, and leave for a while to cool slightly. Then break the eggs one at a time, add 0.5 cups of flour in small portions, stir.

2. Chop the mushrooms, fry for a couple of minutes, add the chopped onion to them. Saute until transparent, add garlic, add dill, spices, turn off. Let the mushrooms cool a little.

3. Cut the cheese into pieces or grate it coarsely. Add to the fried, but not hot mushrooms, stir.

4. We make zrazy from potatoes, put mushroom filling with cheese in each product, carefully hide everything, smooth it out, roll in flour.

5. Flatten the cutlets, place them in a frying pan, fry one side first, then brown the product on the other side. You can use any oil for frying.

Potato zrazy with mushrooms in the oven

Recipe for potato zrazas baked in the oven. Filled with regular fried champignons.

Ingredients

A kilogram of potatoes;

200 g mushrooms;

1 carrot;

1 onion;

150 g sour cream;

20 g creamy oils;

Spices, flour;

Preparation

1. Mash the boiled potatoes until smooth, cool to room temperature. Add a couple of eggs, don’t forget to add salt, add 3-4 tablespoons of flour, knead until smooth.

2. Cut the onions and carrots into small cubes. Fry in butter for a few minutes, add mushrooms. If you use champignons, cut them into small cubes. If the mushrooms are wild, then first boil them, then cut them. Fry with vegetables until almost done. Add spices.

3. We make potato zrazy in the form of large cutlets with mushroom filling. Sprinkle flour on the outside if the mixture sticks. Put it in the form.

4. Generously grease the zrazy with rich sour cream.

5. Bake until golden brown in the oven at 200 degrees. Serve with greens.

Potato zrazy with mushrooms and eggs

An economical filling option for potato zrazas with mushrooms. You can use soaked dried mushrooms.

Ingredients

900 g boiled potatoes;

Large raw egg;

100 g boiled mushrooms;

2 boiled eggs;

1 onion;

Flour, spices, oil;

Dill, onion.

Preparation

1. Break a large egg into boiled potatoes, add a couple of heaped tablespoons of flour, stir.

2. Cut the onion into small cubes, fry in oil, add finely chopped mushrooms, warm up, season with spices, stir. Cool.

3. Cut the eggs into small cubes, add chopped herbs. Stir and place in cooled mushrooms.

4. Make zrazy, roll in flour.

5. Place in hot oil and fry until nicely browned. Serve with fresh sour cream, herbs, and vegetables.

Zrazy with mushrooms in the oven with tomato sauce

Another recipe for meat zraza with mushrooms in the oven. Fresh tomatoes are used for the sauce.

Ingredients

700 g minced meat;

2 pieces of bread;

Some milk;

250 g mushrooms;

100 g onion;

6 tomatoes;

1 tsp. flour.

Preparation

1. Soak a couple of pieces of bread in milk, place in minced meat, add spices, egg, stir thoroughly.

2. Fry mushrooms and onions until cooked.

3. Form zrazy with mushroom filling and place in a greased pan. Bake until lightly crusted in the oven, set the temperature to 190-200.

4. Grate the tomatoes and discard the skins. Pour into a saucepan, carefully stir in a teaspoon of flour. Boil until thickened, add spices.

5. Remove the cutlets from the oven, pour tomato sauce over them. Return to the oven and cook for the same amount of time. Serve with gravy.

Potato zrazy with mushrooms in a crispy crust

For these potato zrazas you will need a lot of breadcrumbs; they will give the cutlets a golden brown, crispy crust.

Ingredients

800 g potatoes (already boiled);

180 g pickled mushrooms;

2 onions;

0.3 tbsp. flour;

Vegetable oil and butter;

1.5 cups crackers.

Preparation

1. Prepare a potato base from one egg, flour and salt. To stir thoroughly.

2. Fry the chopped onions in a small amount of oil, cool, add the chopped pickled mushrooms.

3. Make small-sized zrazy.

4. Beat two eggs in a bowl with a fork. Pour breadcrumbs into another bowl.

5. Immediately soak in egg and roll in breadcrumbs. Bread all formed cutlets in this way.

6. Combine butter and vegetable oil in a frying pan and heat. Place the formed zrazy and fry until done.

It is better to fry potato zrazy in a mixture of vegetable and butter, the crust will be tastier.

Cheese can be added not only to the filling. But also in potato dough. To do this, rub the product very finely and mix thoroughly.

If fresh herbs are added to the filling, it is better to mash them with your hands first to reduce the volume and make it easier to form.