The basis for zraz is boiled potatoes. There are two possible options for preparing potatoes: boil the potatoes “in their jackets,” peel them, rub them through a sieve; or boil peeled potatoes and mash them into puree. I choose the second option - this is how women in my family traditionally cook. I peel the potatoes and send them to boil. You can add salt during the cooking process. The potatoes will cook without my further participation, and in the meantime I will prepare the filling.
For the filling I use mushrooms fried with onions. In principle, any mushrooms will do. It will be easier and faster to deal with mushrooms offered in stores: champignons or oyster mushrooms - they do not require additional heat treatment, just fry them.
I chop the onions and champignons as desired, then chop them using a blender.

Lightly fry the mushrooms, then add the onions. I add some salt and ground black pepper. If you don’t have anything against nutmeg, add a pinch of ground nutmeg - your dish will acquire a pleasant piquant taste and aroma. Remove the finished products from the heat and leave to cool.

In the meantime, the potatoes are ready. I drain the water and mash it into a puree without adding oil, water, milk - just potatoes.

I beat an egg into the mashed potatoes, add flour, and knead the soft dough.

The zrazy are formed like pies: add the filling, pinch, and press a little. Potato dough is not the most manageable. That’s why I call on breadcrumbs to help, it’s easier to shape with them, your hands are cleaner, the cutouts are guaranteed not to stick to the pan, and the finished product acquires an appetizing golden hue, in general, all the advantages.

Potato zrazy with mushrooms is a simple recipe, but wonderful because it helps turn the leftovers of yesterday's meal into a new dish. Fresh mashed potatoes - fluffy, tasty - become not so appetizing in the morning. But yesterday’s potatoes are an excellent basis for preparing fresh, hot, delicious potato zrazy with mushrooms.

If you don’t have yesterday’s mashed potatoes, but want to make zrazy, you can specially boil a few potatoes. Zrazy can be made with a wide variety of fillings: with meat, with egg and pickles, with cabbage, and today we invite you to try potato zrazy with champignons.

Ingredients for potato zraza with mushrooms

For potato dough

• 5-7 medium potatoes;
• 1 egg;
• A pinch of salt, ground black pepper - to taste;
• 4 tablespoons flour + for dredging.

For the mushroom filling

• 150 g fresh champignons;
• 1 small onion;
• Salt pepper;
• Sunflower oil for frying.

Method for preparing potato zrazy with mushrooms

Wash, peel and boil the potatoes in salted water until soft; then add salt to the water and mash the potatoes like mashed potatoes. If you already have puree, skip these manipulations.

Break the egg into the mashed potatoes, add flour, salt, pepper and mix thoroughly. The potato mixture is ready, now let’s prepare the filling. Peel the onion, chop finely and start frying in a preheated frying pan with sunflower oil. Fry over medium heat, stirring occasionally with a spoon.

Peel the champignons, wash them, dry them a little, cut them into slices and add them to the onions. Add salt, pepper and continue frying together until lightly browned. Transfer the finished filling to a plate, trying to keep the oil in the pan.

It's time to sculpt the patterns! Form a sausage from the potato mixture and roll in flour on all sides. On a board sprinkled with flour, cut the sausage into circles approximately 1.5 cm thick.

From the circles we will make flat cakes, in the middle of which we will place a little mushroom filling. Make sure that the filling does not get on the edges of the circles - then the fatty edges will be difficult to seal.

Let's seal the zrazy like dumplings, flatten it a little and roll thoroughly in flour. Heat the sunflower oil and place the zrazy in a hot frying pan.

Fry over medium heat for 2-3 minutes, until golden brown, then turn over with a fork to the other side and fry for another couple of minutes.

Remove the finished zrazy onto a plate with a spatula.

Serve the potato zrazy with mushrooms hot, topped with sour cream. Bon appetit!

The very concept of “zrazy” means cut pieces, i.e. A large piece of meat is first cut into plates, which are then pounded thin, stuffed, fried and certainly stewed (baking is also allowed).

This way we get an original (with all its simplicity), aromatic dish that is convenient to prepare in advance - the quality of the dish will not suffer from reheating (if anything).

Traditionally, Lithuanian zrazy is prepared from beef, but... There are so many people - so many opinions and different tastes - in my family, for example, they love pork more. Therefore, the choice of meat is always yours; in fact, it turns out very tasty with both.

Well, and, especially for adherents of dietary nutrition, zrazy according to this recipe can easily be prepared from poultry meat - chicken or turkey - the cooking principle is the same.

It is better to choose fresh meat that has not been frozen - as this is what will turn out juicy. Well, if it has been frozen, it will definitely have to be completely defrosted before cooking.

Cut a large piece of meat into thin plates (zrazy). A very important point - you should cut the meat only across the grain. If you neglect this rule and cut lengthwise, then during heat treatment the meat seems to shrink, and in the end it can turn out tough, difficult to chew (I would say) ... In general, “like a sole” - we don’t want that?!

Beat it well with a special hammer on both sides, i.e. break down the meat fibers - this way the meat ends up being more tender and soft, and there is also a larger area for wrapping the filling. It is better to beat between layers of cling film - on top (to avoid splashing) and below (to avoid sticking to the board).

Note: this is especially important to do if beef is used for cooking.

Season with salt and pepper and leave to soak in the spices while the filling is prepared.

Now let's prepare the mushroom and onion filling:
- Peel and cut the onion into small cubes.
- if necessary, clean the champignons from dirt with a soft, dry cloth; and then chop into small pieces.

Heat a frying pan with 2-3 tbsp. spoons of sunflower oil.

Reducing the heat to medium, fry the onion until golden and soft, stirring occasionally.

Once the onion is cooked, add chopped mushrooms and chopped garlic to it. Season to taste with salt, pepper and dry marjoram.

Fry everything together for about 10 minutes - during this time the mushrooms will reduce in size and release juice; and when it completely evaporates, the filling is ready. Let's put it aside - let it cool down a little, so that it will be more convenient to work with it further, i.e. don't get burned.

Note: Instead of fresh champignons, you can use soaked ones - it will undoubtedly be tastier and more aromatic. About 50-60 grams will be enough. In this case, the mushrooms must first be soaked in warm water for 3 hours.

Then roll in flour on all sides.

Fry on all sides in heated vegetable oil over medium heat. I advise you to start frying from the side where the seam is located - this way the meat will be firmly “fixed” and the roll will not tend to unfold.

After which the toothpicks can be removed.

Place the fried rolls in a baking dish.

Now about the sauce. After frying the meat, there is a little oil left in the frying pan with some remaining flour - this is an excellent base for it.

Let's add a little water to the frying pan (or mushroom broth if dry mushrooms were soaked), the remains of the mushroom filling (well, if there is any left), cream and marjoram to taste. Now let's taste the salt and add more salt if necessary.

Bring to a boil, stirring well - the remaining flour and cream will thicken the sauce a little. And then pour this sauce over the zrazy.

Place in an oven preheated to 180 degrees for 30 minutes.

Serve hot as a main course, with or without a side dish - your choice.

In principle, this dish in itself is already meat with a side dish, but with vegetables, fresh or steamed, it will definitely be tastier. Bon appetit!

That’s all the “difficulties” of cooking, and as a result, this traditional combination of meat and mushrooms will definitely please you and, I hope, you will use this recipe again and again.

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, wash 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.

Recipe 8: potato zrazy with champignon mushrooms (with photo)

Try to diversify your daily menu and prepare delicious, aromatic potato zrazy with champignons.

For potato dough:

• Potatoes – 6-7 pcs. medium size
• Egg – 1 pc.
• Wheat flour – 4 tbsp. spoons + for dripping
• Salt, ground black pepper - to taste

For filling:

• Fresh champignons – 200 g
• Onion – 1 small onion
• Salt - to taste

For frying:

• Vegetable oil

Zrazy is a cutlet with filling. Zrazy comes from minced meat, chicken, fish and vegetables (usually potatoes) with a variety of fillings - with eggs, onions, cheese, mushrooms.
So I propose to slightly transform ordinary minced meat cutlets and get a new tasty and interesting dish - meat zrazy with mushrooms. Of course, cooking zraz will take more time than cutlets, but the delicious stuffed cutlets are undoubtedly worth it. We will use champignons as mushrooms; very tasty zrazy will be obtained from porcini mushrooms, honey mushrooms.

Ingredients

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

Preparation

First of all, let's prepare the mushroom filling.
Any mushrooms are suitable for this recipe, including forest mushrooms, collected with your own hands, and store-bought champignons or oyster mushrooms.
Cut the mushrooms into small pieces and fry in a frying pan with vegetable oil, stirring occasionally.


Peel the onion and finely chop it with a sharp knife.
Add the onions to the mushrooms, add salt, stir and fry under a closed lid over low heat until the onions are soft and transparent.


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


Rinse the meat, cut into small pieces and pass through a meat grinder. Put the onion in it.
Add salt and spices to the prepared minced meat.


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

The minced meat should be thick; if excess liquid is released, it must be drained.
Now we’ll tell you and show you how to form zrazy with filling.
Place breadcrumbs in a separate flat plate and mix them with sesame seeds.


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


Place a small portion of mushroom filling (about a tablespoon) in the middle of the flatbread.


Wet your hands in water so that the minced meat does not stick, carefully 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 place the zrazy. It is convenient to form all the cutlets at once, place them on a cutting board, and then fry them.


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


Serve meat zrazy with mushrooms hot; they turn out very juicy, tasty and filling. If desired, garnish with tomato slices and parsley sprigs.


Mashed potatoes, rice, pasta, and any vegetables are suitable as a side dish for meat dishes.