Recipe for chicken zraza with champignons. Calorie, chemical composition and nutritional value.

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Prepared by: Dashuta

03/30/2014 Cooking time: 1 hour 0 minutes

The easiest way to make your dinner unusual is to prepare incredibly tender and fragrant zrazy with a surprise inside! What could be better!

Potato zrazy with mushrooms

Potato cutlets ( zrazy ) are made from mashed potatoes with various fillings, usually meat, mushrooms, cabbage or cheese. I use mushrooms in this recipe. For juiciness and flavor, mushrooms are fried in a frying pan along with onions. Potatoes go well with mushrooms, giving the dish a harmonious taste. Potato cutlets (zrazy) are served as a separate dish without any side dishes; you just need to use sour cream as a sauce, which goes well with zrazy, and they become even tastier.

Ingredients for cooking:

champignons 300 g Potatoes 800 g Onions 1 pc. Whole wheat flour 3 tbsp. l. Breadcrumbs 4 tbsp. l. Egg 1 pc. Vegetable oil 100 ml Table salt - to taste Black pepper - to taste

Step-by-step cooking plan:

Step 1. Peel the potatoes, wash them, cut them into small cubes and place them in a bowl with salted water for cooking. Boil potatoes until tender.

Step 2. Meanwhile, prepare the mushroom filling. Wash the champignons and cut into medium-sized cubes. Peel the onion and cut into small cubes.

Step 3. Fry the mushrooms along with the onions in a frying pan with heated oil. Approximate frying time is 5 minutes. Stir the mixture if necessary. Add salt and pepper to taste.

Step 4: Drain the boiled potatoes and puree them. It is better not to use a mixer or blender for these purposes, this will make the potatoes too sticky. Cool the puree completely, break into one egg and mix.

Step 5. Then add the required amount of flour to the potato mixture. Mix all ingredients thoroughly to obtain a dense structure.

Step 6: Form a potato tablet and place the mushroom filling inside.

Step 7. Fold the potato tablet so that there is a filling inside. Each roll is cooked in breadcrumbs on all sides at the same time, giving them a beautiful and regular shape.

Step 8. In a frying pan of heated oil, fry the preparations in it over medium heat. The frying pan must not be covered, otherwise the zrazy will begin to spread and lose its shape. When one side is red, carefully turn them to the other side using a turner.

Step 9. Zrazy stuffed with champignons are ready to serve!

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.

Potato zrazy with mushrooms

Zrazy is a dish of Lithuanian, Belarusian, Polish and Ukrainian cuisines. The word "zrazy" is of Polish origin, it means "slices", "pieces" of something. Despite its Polish name, the dish was first mentioned in Lithuanian historical records in the 14th century.

Initially, zrazy were meat chops stuffed with eggs and vegetables. Later, the name zrazy began to be used for potato flatbreads stuffed with mushrooms, meat, and vegetables. Potato zrazy with meat is the most popular and nutritious version of this dish. Choose the minced meat according to your taste - pork, chicken or lean beef are ideal. Potatoes, which boil quickly, are best suited for zraza.

Zrazy potato cutlets with mushrooms are a really tasty dish, I hope you will like it too.

Ingredients for cooking:

• 6 large potatoes, peeled and cut into 2-inch pieces
• kosher salt to taste (for water)
• 1 egg
• 1 tbsp. l. all purpose flour
• freshly ground pepper (optional for potatoes)
• 16 oz. mushrooms, sliced
• 1 large onion, diced
• 2 tbsp. l. olive oil
• 1 teaspoon dried parsley
• salt and freshly ground pepper
• 4-5 tbsp. corn flour
• sour cream for serving
• fresh garlic for serving

Step-by-step cooking plan:

1. Place the potato pieces in a large saucepan, cover with 3 inches of water and season generously with salt. Bring to a boil over medium-high heat, reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
2. Meanwhile, prepare the mushroom filling. Heat the oil in a large sauté pan over high heat. Add mushrooms and onions, season with kosher salt, freshly ground pepper, and dried parsley and cook, stirring, 4 to 5 minutes until browned. Transfer to a bowl.
3. Once the potatoes are cooked, drain them and place them back into the hot, empty pan to let them steam until they are crumbly and dry. Let them cool down.
4. Grind the potatoes using a food mill, puree or blender. Add the egg, stirring constantly, then add the flour and stir until the potatoes are smooth. Add salt and pepper to seasonings.
5. Place about 2-3 tablespoons of potato mixture on a lightly cornmeal-dusted cutting board. Make a flat disc. Place two teaspoons of mushroom filling in the middle of the potatoes. Using both hands, fold the ends over to completely cover the mushrooms. Dredge cutlet in cornmeal until coated. Repeat the process with the rest of the potato mixture.
6. Heat oil in a frying pan. Carefully place the cutlets into the pan. Once one side is golden brown, carefully flip over to cook the other side, about 3 minutes. Repeat with all cutlets. Serve with sour cream and fresh garlic.

Description of preparation:

Today I want to tell you how to cook zrazy with mushrooms in the oven - an excellent dish that is equally suitable for both a regular dinner and a holiday lunch.
Despite the apparent complexity, this recipe is actually extremely simple, and you can handle it without much difficulty. And in order to make such delicious zrazy you will need very few ingredients and time, so preparing a delicious dinner will be a simple and easy task. So, let’s get down to business immediately, and my recipe for zraz with mushrooms in the oven with a photo will help you cope with everything. Purpose: For lunch / For dinner / Festive lunch Main ingredient: Meat / Minced meat Dish: Hot dishes / Zrazy

Classic potato zrazy with mushrooms in a frying pan

To prepare zraz, it is important to select and cook potatoes; they should be starchy, with white skin. You can cook it in its uniform or peeled, in a small amount of water.

Ingredients for cooking:

• potatoes – 1 kilo;
• a pair of eggs and onions;
• mushrooms 200 grams;
• salt and pepper;
• breadcrumbs – 50 g;
• baking oil.

Step-by-step cooking plan:

1. Boil potatoes until tender. In addition to salt, you can add 1 bay leaf and 3 black peppercorns to the water for taste.
2. Drain the cooked potatoes, puree them and let cool.
3. Fry the onion in oil, cut into half rings or small pieces.
4. Sliced ​​mushrooms can be champignons or oyster mushrooms. Fry them in oil, salt and pepper.
5. Place a pinch of salt, half the fried onion and eggs into the cooled potatoes. Knead the potato dough.
6. Add the second half of the onion to the mushrooms.
7. Make flatbreads from potato dough, place the filling on each one and pinch. Roll the resulting cutlets in breadcrumbs and fry in vegetable oil in a hot frying pan.

How to cook zrazy with mushrooms in the oven?

In the oven, zrazy is baked on a baking sheet. They are not as golden as in a frying pan, but no less tasty.

Ingredients for cooking:

• potatoes – 900 g;
• a larger egg;
• bulb;
• 200 g champignons;
• salt – 1 tsp;
• vegetable oil – 2 tbsp. l.;
• flour - the same.

Step-by-step cooking plan:

1. Peel the potatoes, boil, drain completely and puree.
2. Wash the mushrooms, chop and fry the meat with 1 tbsp. l. butter and onions.
3. Add flour, a pinch of salt and an egg to the potatoes. By kneading with a spoon, you will get a thick potato dough.
4. Form into flat cakes (about 2 tablespoons of dough per one).
5. Place a teaspoon of minced meat inside each cake.
6. Form cutlets.
7. Bake in the oven on a greased baking sheet at 180°C for about half an hour.

WHAT SIDE DISH TO SERVE WITH MEAT ZAZA WITH FILLING

As a side dish for the finished dish, you can serve fresh herbs (parsley, lettuce, dill), chopped fresh tomatoes with onions, and fresh vegetable salads. Various porridges, vermicelli, fried or boiled potatoes are great for zraza. Meat zrazy goes well with any side dish. I will write a few recipes for side dishes that I like.

To prepare rice porridge, you need to take short-grain rice, pour two liters of water into a saucepan, put it on the fire and bring to a boil, add a glass of rice and add salt to taste, cook over low heat for 25-30 minutes, then drain the rice in a colander and rinse cold water to prevent sticking.

Divide 150 grams of broccoli into small pieces and pour into a heated frying pan, add 50 grams of butter and fry for five minutes, stirring constantly. Add rice porridge to the vegetables and stir. A delicious side dish is ready for our meals.

You can serve crumbly millet porridge with butter or finely chopped dill with tomato sauce. If you love celery, then make a salad from it. Celery (200 g) should be boiled until it is not very soft, peeled and cut into slices. Then add salt and season with sour cream or mayonnaise (2 tbsp), sprinkle with finely chopped herbs.

Zrazy – stuffed potato croquettes

Crispy, fried on the outside with soft mashed potatoes and mushroom filling, these croquettes have always been my favorite. Try this recipe if you like a traditional European dish.

Ingredients for cooking:

• 5 medium potatoes
• 1 tablespoon olive oil
• 1/2 white onion, finely chopped
• 2 cups finely chopped mushrooms
• 1/2 cup finely chopped fresh parsley
• 1 egg
• 3 tablespoons flour (any flour will do)
• salt and pepper for taste
• olive oil, for frying
• sour cream and garlic, for serving (optional)

Step-by-step cooking plan:

1. Cook potatoes, skins on, in boiling water until soft and tender. Drain and let cool. Heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes until golden brown. Add the mushrooms and parsley, season to taste and cook for 10-15 minutes until the mushrooms are golden brown.
2. Peel the potatoes and mash them in a large bowl using a potato-containing machine. Add the egg, flaxseed oil and flour, stir until smooth. Wet your hands with water and scoop about 2 tablespoons of the potato mixture to form a scone. Place about 1 tablespoon of mushroom filling in the center of the cutlet to form a croquette. Repeat with remaining mashed potatoes and toppings.
3. In a frying pan, heat the olive oil over medium heat and fry the potato croquettes for a couple of minutes on each side until golden brown and crispy. Serve warm with sour cream and garlic if desired. Enjoy!

Potato cutlets with mushroom filling – Zrazy

Potato zrazy is a popular dish in Eastern Europe, especially in Poland, Lithuania, Belarus and Ukraine. Usually it is served with meat filling, but today I will make vegetarian potato zrazy - this is mashed potatoes stuffed with mushrooms and onion filling, fried on both sides until golden brown. Potatoes are a comfort food for many people, and now you can have them for dinner with this delicious potato recipe.

Ingredients for making potato cutlets:

• 3-4 medium potatoes
• 250 gr. or 1 1/2 cups mushrooms
• 1 large onion
• 2-3 tablespoons flour for dusting
• 1 egg
• Salt and pepper
• 3 tablespoons creamy sour cream
• Fresh parsley (optional)

Step-by-step plan for preparing potato cutlets:

Step 1: Boil potatoes for 25-30 minutes. Step 2: Chop the onions and mushrooms. Step 3: Add butter to the pan, then onions and mushrooms. Fry for 7-10 minutes. Step 4: Add fresh parsley, season well and cook until soft and golden. Step 5: Add oil to cooked potatoes, egg, flour and mash potatoes. Then mix everything and season to taste. Step 6: Place 1 tablespoon of potato mixture on a floured board. Then add the mushroom filling and roll out the potato cutlet on both sides until you get a nice shape. Step 7: Fry potato cutlets with mushroom filling on both sides until golden brown! Step 8: Enjoy sour cream and fresh parsley!

Recipe for chicken zraza with champignons. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Chicken zrazy with champignons”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of chicken zraza with champignons is 146.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.