I told you earlier how to cook meat zrazy, as well as potato zrazy with minced meat. Today we will consider their next variety - potato with mushrooms. This lean dietary dish is prepared very quickly from a minimum of ingredients. This dish also has another name - potato.
There is an opinion that potato zrazy was invented in Lithuania, but today it is a traditional Ukrainian dish, like most dishes of Ukrainian cuisine, very satisfying. Traditionally they are served for lunch or dinner. It is not recommended to have this dish for breakfast; due to the high calorie content, it will put a big strain on the awakened body.
Zrazy is a universal food, as it contains both a side dish and a main dish. You can use any mushrooms for the filling, but with wild ones, of course, it will be tastier. Traditionally this dish is served with sour cream. Let's move on to looking at the recipes.
How to cook potato zrazy with mushrooms - step-by-step recipe
And, as always, I’ll start with a recipe that can be called classic. This is a simple recipe that lays out the basic principles of making potato zrazas. It is prepared quickly, the products can be bought at any supermarket. Let's begin.
Ingredients:
- Potatoes - 1 kg.
- Egg - 1 pc.
- Champignons - 300g.
- Onions - 1 pc.
- Salt, pepper - to taste
- Flour - for breading
1. Boil the potatoes in their jackets until tender. Drain the water and peel off the thin skin.
2. Add salt, add egg and puree.
3. Finely chop the onion.
4. Cut the mushrooms.
5. Prepare the filling. Heat vegetable oil in a frying pan. Add a tablespoon of flour and fry another mina, add mushrooms and onions, salt, pepper and fry over medium heat for 10-15 minutes. Ready.
6. Use your hand to pick up a small amount of mashed potatoes, make a flat cake out of it, put a teaspoon of filling in the center,
fold in half and form immediately. Outwardly, it looks like a pie with mushrooms inside.
Make it in any size you like.
7. Roll in flour and transfer to a frying pan heated with vegetable oil. Fry over medium heat until golden brown and crispy on both sides.
8. Serve hot with sour cream.
Bon appetit!
Potato zrazy with mushrooms: the best recipes and cooking methods
Potato zrazy with mushrooms are vegetable cutlets stuffed with mushrooms inside. They are surprisingly easy and simple to prepare - no special culinary skills are required. If the housewife knows how to boil potatoes and make mashed potatoes from them, then everything will work out one hundred percent.
The five most commonly used ingredients in recipes for potato zraza with mushrooms:
The main thing in this dish is the base, that is, properly prepared “potato dough”. It should not be too soft or hard, and should not fall apart. Its task is to keep its shape well and be tasty. Usually it is enough to add eggs and a little flour to a warm pound. If you need to give up eggs, you can add a spoonful of starch instead. It will prevent the dough from spreading, will hold the components together, and the cutlets will turn out neat. It is better to add salt and pepper to the puree if desired.
For the filling you can use any mushrooms: fried, boiled, pickled. It tastes best when fried with onions (you can also add carrots). We also take any mushrooms suitable for frying: wild mushrooms or store-bought ones, it doesn’t matter. The main thing is that they are edible and not spoiled.
Five of the lowest calorie recipes for potato zrazy with mushrooms:
The technique for preparing potato zrazas is as follows. From the puree we form a flat cake, in the middle of which we put the filling. Then we form everything into a cutlet, trying to keep the filling inside. We give the zrazas the desired shape: oval or round. In this form, they can be placed on a flat dish and frozen in the freezer. Then, when the cutlets have hardened, place them in a suitable plastic container in portions and leave them in the cold.
Fry the zrazy in a small amount of oil in a frying pan. You can use Teflon so that even less oil is wasted. It’s good to pre-bread them in breadcrumbs. Batter or lezon is also suitable for frying.
Cooking potato zrazy in the oven
And let's immediately move on to a more complex recipe in which we will make Blanche sauce. We'll bake everything in the oven. I am sure you will appreciate the taste of the finished dish.
Ingredients:
- Mushrooms – 450g.
- Potatoes - 1 kg.
- Onions – 1 pc. big head
- Mushroom broth - 1 tbsp.
- Vegetable oil – 100ml.
- Olive oil – 2 tbsp.
- Flour – 1 tbsp.
- Salt - to taste
Sauce Blanche:
- Carrots – 1 pc.
- Onions – 1 pc.
- Flour - 2 tbsp.
- Mushroom broth - 2 tbsp. (you can use any vegetable or just water)
- Dill, parsley - to taste
- Vegetable oil - 40g.
- Salt, pepper - to taste
1. Cut the champignons and boil in water until tender. Drain the broth into a container, do not pour it out, it will come in handy. Chop the onions, mushrooms and grind everything in a blender. Place the resulting mass in a frying pan heated with vegetable oil and lightly fry.
2. While the mushrooms are roasting, puree them. Peel the pre-boiled potatoes in their jackets. Add mushroom broth, olive oil and puree. Combine the puree with flour and knead the dough. You should get a plastic warm mass.
3. Form zrazy. Wet your hands with water, take a small amount of dough, make a flat cake, put the filling in the center and bring the edges together.
4. Shape into an oval patty. Place the finished ones on a baking sheet greased with vegetable oil.
5. Place the sheet in an oven preheated to 190 degrees for 20 minutes.
6. While the zrazy are baking, prepare Blanche sauce. Place carrots and onions chopped in a blender into a frying pan heated with vegetable oil. Sauté for 2-3 minutes. Add a tablespoon of flour and fry for another minute.
Add mushroom broth, salt and pepper, add herbs, stir. Bring to a boil, turn off and let stand for a while. Ready.
7. Remove the baking sheet from the oven, transfer the zrazy to a serving dish.
Serve hot with sauce.
Bon appetit!
Potato zrazy with mushrooms and cheese
I suggest slightly diversifying the taste of the finished dish by adding cheese. If you have the opportunity to cook from wild mushrooms, be sure to do so; if you don’t have wild mushrooms, take champignons.
Ingredients:
- Potatoes - 1 kg.
- Egg - 1 pc.
- Butter - 30g.
- Mushrooms - approximately 400g.
- Hard cheese - 100g.
- Flour – 2-3 tbsp.
- Onion – 1 pc.
- Salt, spices (pepper, thyme) - to taste
- Vegetable oil - for frying
- Breadcrumbs or flour
1. Cut raw potatoes into small pieces, add water and boil until tender.
2. When the potatoes and water boil, add a little salt, this will make it more crumbly.
3. Finely chop the onion and fry in a frying pan with vegetable oil.
4. Cut the mushrooms into very small pieces and add to the onion.
Fry everything together until done. At the end, add salt and pepper.
5. Place in a bowl, add finely grated cheese and stir. The filling is ready.
6. Drain the water from the boiled potatoes. Add butter, spices, salt and puree. Cool until warm. Add flour, raw egg and knead the dough.
If the dough is a little dry, beat in half or a whole egg. And if it’s liquid, add flour. You should get a plastic mass.
7. Wet your hands with water. Take some dough, make a patty, add a teaspoon of filling and bring the edges together.
Form it immediately.
8. Roll in breadcrumbs and place in a frying pan heated with oil.
9. Fry until light brown on both sides over heat, slightly less than medium. Place the finished ones on a plate.
Serve hot. The best way to serve is with sour cream.
Bon appetit!
Recipe with mushrooms and cheese
For regular potato zrazas, one of the best filling combinations is cheese and mushrooms. Cooking in a frying pan. Cheese can also be put not only in the filling, but also in our dough.
- 250 gr. champignons;
- 100-130 gr. any hard cheese;
- one clove of garlic;
- 1-1.2 kg of potatoes;
- two eggs;
- 220-250 gr. flour;
- seasonings;
- oil;
- spices.
Peeled potatoes must be boiled in salted water, then mashed with a potato masher and left to cool slightly. Next, break the eggs and mix with the potatoes. Then add half a glass of flour in small portions. Stir the dough.
Chop the champignons and onion into small pieces. First, fry the mushrooms for a couple of minutes, then add the onion to them, sauté until translucent. Add chopped garlic and spices, then let the filling cool.
The cheese should be grated using a grater with large holes. Add it to the mushrooms and mix.
Now we form flat cakes from thick potato dough, and then lay out the filling in the center of each, which we then close.
Lightly sprinkle the flattened zrazy with flour. Fry our cutlets over low heat on both sides, using any oil.
However, it is best to take a mixture of creamy and vegetable, then the crust will be much more appetizing.
Step-by-step recipe for cooking zraz in a frying pan
The information age we live in is very fast-paced. There's a lot to do. Work at home, home garden, if children, then homework and school. Time flies so that you don't notice it. We often eat in canteens, on the go, in the car... But even at this pace, you always want something tasty, homemade and as fast as possible. The following recipe is just like that, simple and delicious.
Ingredients:
- Potatoes - 8 pcs.
- Champignons - 500g.
- Onions – 2 pcs.
- Flour - 3 tbsp.
- Eggs - 1 pc.
- Sunflower oil - for frying
- Salt, black pepper - to taste
1. Peel the potatoes and boil them in slightly salted water. Mash in a bowl until pureed. Add egg, flour, salt, pepper
and knead the dough with your hands until it becomes plastic.
2. Finely chop the champignons and onions, fry them in a frying pan with vegetable oil until the mushrooms are ready.
3. Form zrazy. To do this, wet your hands, take a small amount of warm dough, knead it into a flat cake shape, put the filling in the center and bring the edges together.
4. Shape into an oval patty.
5. Roll in flour and fry in a frying pan heated with oil. Fry on both sides until golden brown.
Best served hot with sour cream.
Bon appetit!
Potato zrazy with mushrooms - Lenten recipe
Let's experiment a little with taste - add fresh herbs and olives. Let's form it into any shape. Fry in a frying pan. The taste will be, as always, excellent. Try it.
Ingredients:
- Potatoes – 1 kg.
- Mushrooms (any) – 400-500g.
- Onions – 2 pcs.
- Green onion – 150g.
- Olives or olives – 100g.
- Salt - to taste
- Vegetable oil - 50ml.
- Flour – 100g.
1. Peel the potatoes, add water in a saucepan, add a little salt and cook until tender.
2. Cut the mushrooms into pieces.
3. Finely chop the onion.
4. Cut the olives and green onions into small pieces.
5. In a heated frying pan with vegetable oil, fry the onions and champignons until the mushrooms are ready.
Don't forget to add salt and pepper while frying.
6. Transfer to a bowl, add green onions, olives and stir. The filling is ready.
7. Drain the liquid from the boiled potatoes and reserve a little. Using a masher, make a puree. Add flour and knead the dough. It should be warm and flexible.
8. Let's move on to the formation of images. Wet your hands. Make a flatbread from a small amount of dough, add the filling and join the edges.
The form can be any.
Dust in flour and transfer to a cutting board.
9. Pour vegetable oil into a frying pan and heat over medium heat. Fry the zrazy on both sides until golden brown over a little less than medium heat.
There shouldn’t be a lot of vegetable oil; it’s better to add it to the next batch.
Serve hot with herbs and sour cream.
Bon appetit!
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!
Potato zrazy with mushrooms and onions
It sometimes happens when the potato variety is unsuitable, the zrazy pieces fall apart and there is no way to mold them, or they begin to fall apart during the frying process. Try adding a little starch, see how to do this below.
Ingredients:
- Potatoes - 5 pcs.
- Champignons - 500g.
- Onions - 2 pcs.
- Garlic - 3 cloves
- Flour - 3 tbsp.
- Starch - 1 tbsp.
- Egg - 1 pc.
- Salt, pepper - to taste
- Vegetable oil - for frying
- Breadcrumbs - for coating
1. Wash raw potatoes, peel, cut into pieces and boil until tender.
2. Peel the champignons from the film on the caps and finely chop.
3. Finely chop the onion.
4. Crush the garlic with the flat of a knife and chop finely.
5. Mash the potatoes until pureed, add salt, flour, starch and raw egg. Mix everything with your hands until smooth.
Starch is needed to prevent the zrazy from falling apart.
6. Prepare the filling. In a frying pan heated with oil, fry the onion until soft, then add the mushrooms. When the mushrooms and onions are browned, add the garlic. Mix everything well and remove from heat. Ready.
7. Prepare zrazy. Make a small flat cake from a small amount of potato dough, put a little filling in the center, fold it in half and form an oval patty.
Do this with wet hands, so the puree will stick less.
Roll in breadcrumbs and place in a heated frying pan with vegetable oil.
8. Fry on both sides over medium heat until golden brown.
Serve hot with sour cream.
Bon appetit!
The most delicious zrazy with mushrooms
In this recipe I will tell you how easy it is to prepare delicious potato zrazy with mushroom filling and a crispy crust. I’ll share a secret thanks to which even inexperienced cooks can make zrazy. 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.
Ingredients:
- 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.
Recipe for potato zrazas with mushrooms
1. Peel the potato tubers, rinse and boil until tender. Drain all the water and place the potatoes in a deep bowl.
2. 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.
3. Meanwhile, 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.
4. Wash and chop the mushrooms (I used champignons). Immediately pour it into the pan with the onions.
5. 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.
6. 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.
7. Pour some of the breadcrumbs onto the 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.
8. Carefully place 1 tsp in the center. mushroom filling.
9. Also, with wet hands, 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.
10. 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.
11. Transfer the formed zrazy to a large plate. You can slightly trim the shape so that the zrazy are similar to each other.
12. 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.
13. Carefully turn over and fry on the other side as well.
The most delicious potato zrazy with mushrooms is ready! Bon appetit!
Potato zrazy with mushrooms and chicken
I’m not afraid to say that chicken is the most popular bird. It can be found in the cuisine of peoples all over the world. And, of course, it is also present in potato zrazy. Moreover, the taste turns out to be very good.
Ingredients:
- Potatoes - 2 kg.
- Chicken fillet – 400g.
- Champignons – 300g
- Onions – 3 pcs.
- Egg – 1 pc.
- Flour - 10 tbsp.
- Salt, black pepper - to taste
- Vegetable oil - for frying
1. Peel the potatoes and boil until tender in slightly salted water.
2. Finely chop the onion.
3. Cut the chicken fillet into very small pieces. The smaller the better.
4. Cut the champignons into small cubes.
5. Heat a frying pan with vegetable oil and fry the onion until soft. Add chicken and cook over medium heat, stirring, for about 3 minutes. Add mushrooms to the pan. Add salt, pepper, stir and simmer under the lid closed for another 5 minutes.
6. When the potatoes are cooked, drain the water and mash them with a potato masher. Cool, beat in a raw egg and mix, adding salt if necessary. Add flour and knead the potato dough with your hands.
7. Form zrazy. The dough should be warm. Wet your hands with water, take some dough, make a small cake, put the filling in the center and bring the edges together. Shape into a nice, oval patty. Roll in flour.
8. Fry in a frying pan with vegetable oil on both sides until golden brown.
Serve hot. Classic way of serving with sour cream.
Bon appetit!
Potato zrazy with mushrooms, cooked in the oven
In this recipe we use fried champignons to prepare the filling. You can also take, for example, honey mushrooms, oyster mushrooms or chanterelles. We will bake our cutlets in the oven.
Ingredients:
- 300 grams of mushrooms;
- one onion;
- flour – 3-4 tbsp. l.;
- one carrot;
- kilogram of potatoes;
- vegetable oil;
- spices.
Peel the potatoes, put them in a saucepan, pour in water so that it lightly covers the tubers. Add salt and let it boil until soft.
While the potatoes are cooking, prepare the frying. Remove the skins from the onion, cut into small cubes, then chop the carrots. Fry vegetables in a frying pan along with chopped mushrooms. Pepper the filling and add salt.
Drain the water when the potatoes are cooked and crush them with a potato masher. Let the puree cool. Next, add a raw egg to it, add sifted flour. The dough should be a little sticky and soft.
Now we wet our hands in water, take a little dough, and make a small cake. You can place the formed zrazy on the surface of a cutting board dusted with flour.
Then we put our mushroom filling on potato cakes, close the edges with dough, and give the mass an oval shape. Sprinkle them with flour. Place the smoothed cutlets into a greased baking dish and bake at 200 degrees. in the oven.
After 15-20 minutes, remove the delicious cutlets from the oven. Pour over the sauce and serve for lunch.
How to cook potato zrazy with minced meat and mushrooms
The next recipe is for meat eaters. The perfect combination of meat and potatoes in a hearty, rosy, flavorful dish.
Ingredients:
- Potatoes – 7 pcs.
- Champignons – 300g.
- Meat – 250g.
- Eggs – 2 pcs.
- Flour – 5 tbsp.
- Vegetable oil - for frying
1. Peel the potatoes, cut into pieces and put on the fire to boil until tender. The average cooking time for potatoes is 30-35 minutes. Then drain the water, add butter and puree.
2. Prepare the filling. Chop the onion.
3. Cut the mushrooms into small cubes.
4. Finely chop the meat until minced, or grind through a meat grinder.
5. In a frying pan heated with oil, saute the onion until transparent. Then add the mushrooms, stir, fry for another 5 minutes. Then add the meat, stir and simmer under a closed lid for 40-45 minutes. Finally add salt and remove from heat to cool. The filling is ready.
6. When the mashed potatoes have cooled, beat in the raw eggs and add flour. Knead the dough with your hands.
7. Form zrazy. Wet your hands with water. Make a flatbread from a small amount of dough, put a little filling in the center and bring the edges together. Give the appearance of an oval cutlet. Roll in flour.
8. Heat a frying pan with a small amount of vegetable oil. Fry the zrazy on one side,
turn over to the other side, reduce the heat and simmer with the lid closed for about 5-7 minutes.
9. Serve hot with sour cream.
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.
Calorie content of potato snacks
I am often asked what the calorie content of potato slices is. The best answer would be to refer to the technological maps of catering enterprises. Of course, the amount of calories depends on the composition. How much and how it depends, see below.
You can use the maps to guide you by the number of calories, but do not forget that if you change the bookmark, the calorie content of the dish will also change.
