Zrazy with mushrooms can be meat, chicken, potato. Delicious and juicy cutlets stuffed with champignons, oyster mushrooms or forest mushrooms many will like it. Zrazy with mushrooms can be cooked in a pan or baked with cheese in the oven.

Recipe #1

My culinary experience knows several types of potato zrazy. Zrazy come with different fillings. In addition to the filling, they are also divided by composition. potato dough. Some recipes use potatoes boiled in their skins. But, in some recipes it is recommended to use mashed potatoes. Naturally, the dough is very different. Despite the fact that the basis is prepared on the basis of cooked potatoes, the structure will be very different. The dough prepared on the basis of mashed potatoes is more tender, softer. When you cook zrazy on such a dough, you should not hammer the dough with flour. From this, ready-made zrazy become heavier, more satisfying, but after them some kind of heaviness is felt. Food should be enjoyable. So we prepare smartly.

Potato zrazy with mushrooms step by step photo recipe

how to cook zrazy with mushrooms

• potatoes - 1 kg,
• onion - 2 pcs.,
• champignons - 300 g,
• chicken egg - 1 pc.,
• salt, spices - to taste,
• wheat flour - 2 cups (5 tablespoons for dough, and the rest for molding),
• vegetable oil - 150 ml,
• greens and sour cream for serving

To prepare the dough, boil the potatoes. To do this, peel the potatoes from the skin. Cut each tuber into 4 pieces. Fill with boiling water. When the water boils, salt. Cook until done. Drain the water.

Transfer the potatoes to a convenient form. Make a puree with a masher and chill.

Add 5 tbsp to potatoes. spoons of flour, 1 chicken egg. Mix well to form a homogeneous dough.

The potato dough will be slightly sticky. If you have previously cooked dough from jacket potatoes, you will immediately understand the difference between the two types of base. The dough made from mashed potatoes is more tender, but also more sticky.

Let's prepare the filling. Rinse the mushrooms and cut into pieces. Pieces of mushrooms should be of equal size so that they all cook at the same time. I prefer coarse cut, but you can cut the mushrooms however you like.

Onion cut into half rings.

In a well-heated frying pan, with the addition of vegetable oil, fry the mushrooms until tender.

Add chopped onion to the fried mushrooms and fry everything together.

Sprinkle the surface with flour. Put a small amount of dough on flour and flatten into a small pancake.

Place a tablespoon in the center of the pancake mushroom stuffing.

Gather the edges of the pancake and form a patty (right away).

So form everything potato zrazy with mushrooms. Heat up the pan. Pour in the oil and hot pan fry the cutlets on both sides. Filled meatballs are ready.

Blush, beautiful and chubby! Serve them with sour cream. For those who do not really like sour cream, I can recommend cooking and serving with such zrazy cheese sauce on the basis of bechamel sauce. Can apply classic bechamel. It will be very tasty.

Zrazy with mushrooms recipe and photo from Varvara Sergeevna.

How to cook zrazy with mushrooms from minced meat Svetlana Burova will tell in her photo recipe:

Zrazy with minced meat mushrooms

By the word "zrazy" everyone means their own dish - for some it is potato shell And vegetable stuffing, for someone minced meat cutlet with mushrooms and an egg inside, for someone fish cutlet with stuffing. In that step by step recipe we will learn how to make meat zrazy with mushrooms and eggs.

Why is this happening? Because, like many dishes, the original recipe was transformed and supplemented, side by side and cooked together. different variations the same dish.

A bit of history: Zrazy belong to Lithuanian cuisine, where in the 17th century they were prepared not at all from potatoes and fish, and not even from minced meat, but from a slice of meat. In general, the word itself means "cut piece." This very piece of meat was cut off from the whole, beaten into a thin layer, stuffed and fried.

In Russian cuisine, zrazy is most often prepared from minced meat or potato, although it can also be found from fish and vegetable mince. In fact, this is, if I may say so, a subspecies of cutlets (or maybe pies?), In which there is a filling.

Let's make delicious, juicy, with appetizing crust zrazy with wild mushrooms and egg. Immediately you need to make a reservation that the recipe uses boletus mushrooms, ready-made, i.e. fried with onions and frozen. If you don’t have any, take fresh ones, and any of your favorites. Fry until cooked in a small amount of vegetable oil, let cool.

Zraz Ingredients:

• minced pork and beef - 600-700 g
• eggs - 2 for stuffing + 2 for stuffing
• potatoes - 1 large
• fried butternuts - 200 g
• onion - 1 large
• salt and pepper - to your taste
• vegetable oil to fry.

Recipe for cooking meat zrazy:

1) Start by preparing the minced meat. If you fried the mushrooms in large pieces, chop them - the smaller, the more convenient it is to work. Drain in a strainer to remove excess oil. Hard boil eggs, cut into small cubes. Mix mushrooms and eggs, salt and pepper. Photo 1.

2) Add finely grated onions and potatoes to the minced meat, beat in eggs, salt and pepper, you can add your favorite spices that you put in cutlets. Mix thoroughly. Photo 2.

3) Now put together the minced meat and stuffing to make zrazy. Put a little minced meat on your palm, flatten it into a cake (not very thick, otherwise the filling will not be felt in the finished ones. Photo 3.

4) Put a little more than a teaspoon of filling in the middle. Photo 4.

5) And blind, as you sculpt a pie - connecting the tips. You can collect them in the center. Try whichever is more comfortable for you. The main thing is that the filling does not “break through” out. Photo 5.

6) Gently trimming, fry the zrazy in hot vegetable oil over medium heat until cooked. Serve hot.

Meat zrazy You can not only fry, but also additionally stew. Sauces are great with them. For example, to these - mushroom or sour cream. Garnish for them any will do including fresh vegetables.

Zrazy is a stuffed cutlet. Zrazy come from minced meat, chicken, fish and vegetable (usually potato) with a variety of different stuffing- with an egg, I with onions, with cheese, with mushrooms.
So I propose to slightly change regular cutlets from minced meat and get a new delicious interesting dish- meat zrazy with mushrooms. Of course, cooking zrazy will take more time than cutlets, but stuffed delicious meatballs it is definitely worth it. We will use champignons as mushrooms, very delicious zrazy obtained from white mushrooms, mushrooms.

Taste Info Meat second courses

Ingredients

• minced meat (50% pork, 50% beef) - about 1 kg
• fried mushrooms - 300 gr. (or 500 gr fresh)
• onion - 2 large onions
• egg - 1 pc.
• bread - 1 piece
• milk - 0.5 cups
• breadcrumbs- 0.5 cup
• sesame seeds - 3 tbsp. l.
• salt, spices and black ground pepper taste
• vegetable oil for frying

How to cook meat zrazy with mushrooms

First of all, let's prepare the mushroom filling.
Mushrooms for this recipe any will do, and forest, collected with your own hands, and store-bought champignons or oyster mushrooms.
Mushrooms cut into small pieces and fry in a frying pan with the addition of vegetable oil, stirring occasionally.


Peel the onion and finely chop with a sharp knife.
Put the onion to the mushrooms, add salt, mix and fry under a closed lid over low heat until the onion is soft and transparent.


Now let's start cooking minced meat.
Soak bread in milk for a few minutes.


Rinse the meat, cut into small pieces and skip the meat grinder. Skip the onion into it.
IN minced meat add salt and spices.


Crack an egg into the minced meat and crumble the bread. Mix thoroughly with a spoon or hands.

Minced meat should be thick if it stands out excess fluid, it needs to be drained.
Now we will tell and show how to form zrazy with filling.
Put the breadcrumbs on a separate flat plate and mix them with sesame seeds.


Take a small amount of minced meat and make a cake out of it.


Put in the middle of the cake a small portion mushroom filling (about a tablespoon).


Moisten your hands in water so that the minced meat does not stick, gently connect the edges of the minced meat and form a cutlet, rolling from one palm to the other and back. Make sure that the mushrooms are covered with minced meat on all sides.


Roll the cutlet on all sides in breadcrumbs.


Pour vegetable oil into a frying pan and lay out the zrazy. It is convenient to immediately form all the cutlets, put them on cutting board and then fry them.


Fry the cutlets over medium heat under a closed lid for 5-7 minutes on each side until a golden brown crust appears.


Serve hot meat zrazy with mushrooms, they are very juicy, tasty and satisfying. Garnish with tomato slices and parsley sprigs, if desired.


As a side dish, meat zrazy is also suitable mashed potatoes, and rice, and pasta, and any vegetables.

Calories: Not specified
Cooking time: Not indicated

Zrazy - very tasty dish but undeservedly forgotten. Most likely, this happened due to an erroneous idea of ​​​​the complexity of cooking. In fact, cooking them is no more difficult than, and in some ways even easier. Minced meat is made in almost the same way, you can come up with any filling - even from vegetables, even from mushrooms or from eggs, greens. We offer you meat zrazy with mushrooms and onions in the oven for your menu. Or make blanks for zrazy with different fillings, and on weekdays you will only have to put the zrazy in the oven. Here's some variety for the whole week. Half an hour - and fragrant, juicy zrazy ready.
Roasting in the oven will add a few more pluses to this recipe. Firstly, food cooked in the oven is healthier than fried in oil, and not as high in calories. Secondly, you will not burn anything and will not dry out. Well, another significant plus - you do not need to stand at the stove, controlling the cooking process. exhibit desired temperature and after a given time you get finished product.

Ingredients:

- meat (pork) - 500 gr;
- champignons - 250-300 gr;
- egg - 1 pc;
- onion- 2 medium onions;
- green onion- a small bundle;
- salt - to taste;
- vegetable oil - 2 tbsp. spoons;
- white bread - 3 slices;
- garlic - 3 cloves;
- ground black pepper - 0.5 tsp;
- ground allspice - 0.5 tsp;
- ground hot pepper - 0.5 tsp;
- basil - 0.5 tsp;
- thyme - 0.5 tsp;
- oregano - 0.5 tsp;
- water or milk - 2 tbsp. l. (if necessary).

How to cook with a photo step by step

We cut the meat into small pieces. Minced meat can be prepared only from lean pork or take equal amounts of pork and beef (veal).




Pass the meat through the meat grinder twice. The more homogeneous the minced meat is, the more magnificent and airy it will turn out, and the finished meat zrazy with filling will be very soft and juicy.




Following the meat, we pass onion and garlic through a meat grinder.






slices white bread soak in milk or water, squeeze lightly. Pass through a meat grinder and add to minced meat.




Mix the stuffing with a spoon. We beat in the egg (you can add only the protein, and use the yolk for baking).




Mix the mince again. Salt to taste (about half a teaspoon of salt or a little more), add spices. The recipe uses allspice, ground black pepper, hot red pepper, ground basil, oregano and thyme. We take half a teaspoon of each spice. You can compose your bouquet of spices or take ready seasoning for stuffing - it's a matter of taste. After adding spices and salt, the minced meat must be thoroughly mixed until smooth. If it turns out to be very dense, steep, then pour 1-2 tbsp. l. water or milk. Cover and put in the refrigerator.






While the minced meat is cooling and gaining the desired viscosity, we will prepare the filling for the zrazy. Cut the mushrooms into small cubes.




Finely chop the onion.




Heat vegetable oil in a frying pan. First, fry the mushrooms, and when all the liquid from the mushrooms has evaporated, add the onions. Fry until lightly golden color. Salt the filling to taste, you can add black pepper or thyme. Chop the green onion into the cooled filling and mix everything.




Minced meat is divided into 12-15 parts. From each we form a ball, then we flatten it on a plate into a plump cake.






In the center we put 1-2 tsp. prepared stuffing. Raise the edges, connect over the filling.




We form round or oblong zrazy. So that the stuffing does not stick to the hands, we moisten the palms under cold water. We shift the zrazy on a plate with a seam down.




Grease a baking dish with oil. We lay out the zrazy at a small distance from one another. Pour in some water and put the mold in hot oven. We bake meat zrazy with mushrooms for 30-35 minutes at a temperature of 200-220 degrees.




Serve meat zrazy with hot mushrooms, with any garnish or vegetable salad, greenery. You can cook tomato or sour cream sauce and pour them ready-made zrazy. Bon appetit!



Author Elena Litvinenko (Sangina)
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