Potato zrazy with mushrooms - 49 recipes step by step

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Potato zrazy with mushrooms is a delicious dish that many have known since childhood. There are many recipes for making such pies. Everyone's main products are potatoes and mushrooms, but every housewife has her own little secrets that make this dish especially tasty. We offer you a few small tricks on how to prepare such pies. Below are several recipes with photos of potato zrazas with mushrooms.

On topic: potato pancakes classic recipe with photos!

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.

Preparing the potato base

Before you form Lenten potato zrazy with mushrooms, you should prepare the base. To do this, the tubers are well washed and cleaned. After cutting large vegetables in half, place them in boiling water and salt.
After boiling again, stir the potatoes with a large spoon, cover with a lid and cook over low heat for about half an hour. During this time, the vegetables will become soft and can be safely used for making puree.
After boiling the potatoes, the hot broth is carefully poured into a separate container. Black pepper, granulated sugar and wheat flour are added to the vegetables. Beating the ingredients with a blender, gradually add the broth to them. The output is a fairly viscous base that holds its given shape well.
It should be especially noted that Lenten potato zrazy (with mushrooms) is best formed from a still hot or warm base. In this case, this process will take you a little time, and the products will turn out neat and beautiful.

How to prepare Lenten zrazy from potatoes and mushrooms?

Boiled or dried mushrooms soaked in water are an excellent option for a simple filling for lean potato zrazas.

Ingredients:

700-800 gr. boiled potatoes;
100-150 gr. mushrooms;
one onion;
Wheat flour;
vegetable oil;
1/3 tsp. salt and the same amount of sugar.

Peel the potatoes and boil until tender. After draining the water, add salt and sprinkle with sugar. Then crush the tubers with a puree pestle.

Next, cut the mushrooms into small cubes and also chop the onions. Fry it in oil until light golden brown.

Next, add the mushrooms, warm up a little, turn off the heat.

Pour a little flour into the cooled tubers to knead the dough. After wetting your hands with water, take one tablespoon into your palm. l. of dough with a heap, distribute it, make a small flat cake. Next, put our onion filling on it. Close the edges to form an oval patty, then roll it in flour.

Place our preparations in a hot frying pan with oil and fry for two to three minutes until nicely crusted. We try ready-made, lean zrazy in the heat of the heat with sour cream and vegetables. We also decorate with fresh herbs.

Potato zrazy with dried mushrooms

Potato zrazy with mushrooms is breaded only in breadcrumbs or flour; on permitted days, you can first dip it in a beaten egg. Many housewives use semolina, but it is not suitable for this dish because the crust is too hard and falls off. The treat is served with a sauce of lean mayonnaise, herbs and garlic.

Ingredients:

potatoes – 7 pcs.;
mushrooms – 500 g;
onion – 1 pc.;
flour - 3 tbsp. l.;
oil – 2 tbsp. l.

Preparation

Boil the puree, add flour.
Chop the mushrooms, fry with onions and spices.
Form the cakes, put the filling, mold the edges.
Lenten potato zrazy with mushrooms will taste better if you add crushed garlic to the frying oil.

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.

Suzdal style with cabbage and mushrooms

We will need:

potatoes - 500 g,
cabbage - 200 g,
carrots - 1 pc.,
onion - 1 pc.,
mushrooms – 100 g, salt to taste,
vegetable oil for frying.

Preparation

Boil the potatoes in their jackets. Peel it while hot and mash thoroughly to obtain a homogeneous puree. Add salt to taste.
Grate the carrots on a coarse grater, cut the onions and mushrooms into small cubes, and chop the cabbage. Simmer cabbage, onions and carrots for 10 minutes. in a frying pan with vegetable oil. Add mushrooms, salt to taste and simmer until done.
When the potato mixture and filling have cooled sufficiently, start preparing the zraz. Scoop out about 1 tbsp. l. potato mixture, flatten it into a flat cake in your palm. Place a little filling (about 1 tsp) in the center and pinch the edges of the cake, forming it immediately.
Roll the zrazy in flour or ground breadcrumbs. Place in a preheated frying pan with vegetable oil, fry on both sides for 3-4 minutes.
Zrazy with cabbage and mushrooms with berry sauce was included in the “Gastronomic Map of the Vladimir Region”. In restaurants in Suzdal they are served for 380 rubles. They will cost you much less at home.

Zrazy from mashed potatoes with the addition of mushrooms and minced meat

Now we have a recipe for zraz with meat and pickled mushrooms. In this recipe we will use the original forming method.

Ingredients:

200 gr. mushrooms;
1.5 kg. potatoes;
spices;
5-7 tbsp. l. flour;
one onion;
80-100 gr. butter;
400-500 gr. minced pork and beef.

We clean the tubers and boil them until soft in lightly salted water. Then we drain it, pepper the potatoes a little, and make puree using a special pestle. Then break the egg into the cooled mass and also add three to four tbsp. spoons of flour, mix. The puree should be dense.

For the filling, combine the minced meat with pre-cut mushrooms and chopped onions. After melting the butter in a frying pan, put the filling on it and simmer under the lid for about 35-40 minutes. Salt to taste.

Now we need cling film. Place it on a table or cutting board. Lightly grease and sprinkle with flour. Dip a spoon into the water, take the puree, lay out a portion, press down, forming a flat cake. Next, put the filling in the center of each and seal the edges of the cutlet.

Roll the pieces in flour. Then fry them in oil on each side until crusty. Serve hot, hearty zrazy with fresh sour cream.

Cooking features

For instant potatoes, it is advisable to choose varieties that contain a lot of starch. The mashed potatoes from such potatoes are the most sticky and viscous, which simplifies the formation of zras.
The zrazy will be more delicious if you add butter, sour cream, and eggs to the mashed potatoes, but then the base will be too liquid. You can thicken it with flour or breadcrumbs, which will absorb excess moisture.
You can use any edible mushrooms for the filling, preparing them according to their category. Most housewives prefer fruiting bodies that do not require complex preparation. These are boletus mushrooms, chanterelles, oyster mushrooms, and champignons.
The mushrooms must be cooked before forming potato zraz. The most delicious filling is made from mushrooms fried in butter with onions. However, onions are not a necessary component of the filling, and butter can be replaced with vegetable oil.
You can add cheese, minced meat, cabbage and other products to the mushroom filling, resulting in zrazy with a new taste.
To prevent mashed potatoes from sticking to your hands when forming stuffed products, they need to be moistened with water or sprinkled with flour.
Fried zrazy will look rosy and more appetizing if they are breaded in flour, semolina or breadcrumbs before frying. Breading will help the products maintain their neat shape.
Potato zrazy is fried by placing it in a pre-heated frying pan with boiling oil. Fry them until they are covered with a golden brown crust on both sides. This usually takes no more than 10 minutes. If you remove the products from the frying pan a little earlier, no harm will happen, since they do not contain any products that may not cook through and be dangerous for eaters.

Serve potato zrazy with mushroom filling, topped with sour cream or other sauce. They usually serve as a main appetizer, but sometimes replace a side dish. In this capacity, they are best suited to meat snacks, but also go well with fish.

Cooking with egg and onion in a frying pan

In this version we use boiled eggs with your favorite mushrooms. The result is a delicious dish that is not at all difficult to prepare.

Ingredients:

800-900 gr. potatoes;
onion head;
flour;
oil;
one raw egg;
100-120 gr. boiled mushrooms;
two boiled eggs;
spices.

Boil the peeled tubers until tender and mash them with a potato masher. Add flour to it, three to four tbsp. spoons, beat in the egg, stir thoroughly.

Finely chop the onion and fry in oil. Add chopped mushrooms to it, season the filling with spices. Stir and let cool.

Cut the boiled eggs into small cubes and add to the filling.

Next, we make zrazy from our potato dough and put the filling inside. Roll the cutlets with flour, fry on one side and then on the other over moderate heat.

Products for filling

To make Lenten potato zrazy with mushrooms, you need the following filling ingredients:

fresh champignons – about 400 g;
large onion – 1 head;
black pepper – a few pinches;
sunflower oil – about 45 ml;
table salt - use to taste;
any fresh greens - a large bunch.

How to fry in a pan?

We talked about how potato zrazy with mushrooms are prepared in the oven. However, it should be noted that such products are often fried in a frying pan. To do this, we will need similar semi-finished products, rolled in breadcrumbs. They are placed in a heated frying pan with sunflower oil and fried on both sides until golden brown.

Potato zrazy cooked on the stove is much more nutritious and nutritious than baked products. They should be served exactly as described in the very first recipe.