Zrazy - round or oval cutlets made from meat, fish, minced chicken or vegetables with a filling inside. But they were not always like that. Initially, zrazy were called pieces of beaten meat, on which the filling was placed and rolled up. Over time, the process was simplified and cheapened, zrazy began to be made from minced meat, fish, vegetables.
Potato zrazy with mushrooms is a great alternative to boring mashed potatoes or potatoes with fried mushrooms. From the same products, a completely different dish is obtained, very tasty, appetizing and satisfying. The recipe for potato bites with mushrooms is so simple that any housewife, even a beginner, can handle the cooking process. It is best to complement the zrazy from potatoes with mushrooms with a sauce of sour cream, garlic and herbs or. To prepare potato zraz, you can take any mushrooms, it does not have to be champignons, but since there are almost always champignons on sale, we will use these mushrooms for the mushroom filling.

Ingredients:
- potatoes - 700 gr;
- fresh champignons - 350 gr;
- bow - 3 heads;
- egg - 1 piece;
- bread crumbs - 4-5 tbsp. l;
- vegetable oil - 5 tbsp. l;
- flour - 2-3 tbsp. l;
- sour cream - 150 gr;
- garlic - 3-4 large cloves;
- parsley or dill - a few branches;
- salt, black pepper, spices - all to taste.

Preparation

Cut the onions into small cubes or thin half rings.


We cut the legs of the mushrooms, clean the top film from the caps. We wash the mushrooms under cold water, we clean off all the contaminated places. We cut into plates or small pieces.


Heat a sufficient amount of vegetable oil in a frying pan and sauté the onion until transparent. Then add the mushrooms. We continue to fry until the mushrooms are ready. At the end, salt and pepper the mushroom filling to taste. Transfer to a plate, leave to cool.

Peel the potatoes, cut them into small pieces and boil them in salted water. Knead in mashed potatoes without adding liquid and oil. Let it cool slightly (to a warm-hot state).


Beat the egg, mix with mashed potatoes. At the same stage, add spices to your taste to the potatoes (basil, a pinch of nutmeg or black pepper are good).


Pour in wheat flour, knead the potato dough. You may not need flour or you will need less of it - it depends on the quality of the potato (the more starch in the potato, the easier it is to make zrazy from it).


We collect about 2 tbsp. l. mashed potatoes. We make a ball with wet hands, then knead it into a thick cake. Put the filling in the middle.


We fold the edges onto the filling, form round or oval zrazov. Try to keep the zrazas small so that they can be turned over when roasting.


When all the zrazy are done, roll them in breadcrumbs, covering with a dense layer of crackers on all sides.


Heat vegetable oil in a skillet. Carefully lay out the zrazy, trying not to damage them or break the shape. First, brown one side, and when the bottom turns golden, turn over with a spatula and fry on the other side. To prevent the zrazy from breaking when turning, we help ourselves with a second spatula or fork.


To prepare sour cream sauce, take thick sour cream and garlic. Rub the garlic on a very fine grater or pass it through a press.


Add finely chopped parsley and salt to taste. We mix everything - the sour cream sauce is ready.



Serve hot or warm potato zrazy with mushrooms, pouring sour cream sauce. As with anyone

- the same cutlets, only inside they always have a secret. It can be a boiled egg or, in my case, fried mushrooms. Not necessarily fried - you can, for example, wrap in minced meat or. I have kept chopped and frozen boletus since the summer - and I used them.

Delicate is prepared quite simply and serves as an excellent accompaniment to the meat and mushroom components. In this case, you do not need to worry about the side dish: in general, it is not needed.

So, the recipe: zrazy with mushrooms and béchamel sauce.

What do you need?

For cutlets:

• - 500 g
• - 500 g
• raw - 1 pc.
• , white and red - 1 pc.
• white loaf - ½ pc.
• milk - 150 ml

For filling:

• or others - 800 g
• butter - 70 g
• salt, ground black pepper - to taste

For the sauce:

• butter - 70 g
• wheat flour - 3 tbsp. l.
• low-fat cream (10-15%) - 500 ml
• milk - 100 ml
• nutmeg - 1 tsp
• tarragon - 1 tbsp. l.
• salt, white pepper - to taste
• - 100 g

What to do?

1. Prepare the filling. Melt the butter in a frying pan, fry the mushrooms. If they are frozen, defrost beforehand, they will rather stew in a pan, the main thing is that as much moisture as possible evaporates.
   
2. Salt and pepper. Leave to cool.
   
3. Cut off the crust from the loaf, finely chop the pulp, pour in milk.
4. Combine both types of minced meat, mix well.
   
5. Dice the onion and add to the minced meat.
   
6. Add the loaf soaked in milk there.
   
7. Drive in an egg.
   
8. Salt and pepper everything, knead thoroughly with your hands until smooth. Let the minced meat stand for a while, covering the container with a lid or simply covering it with a towel.
   
9. In the meantime, prepare the sauce. To do this, melt butter in a deep frying pan, add flour and fry it over medium heat, stirring with a spatula, until slightly brownish. Add cream, milk, tarragon, reduce heat to low and cook sauce until it has the consistency of medium-fat sour cream. Finally add salt, white pepper and grated nutmeg and stir.
   
10. Take in the palm of your hand a sufficient amount of minced meat, knead it into a cake, put mushrooms in the center (about a dessert spoon or a little less).
    
11. Sculpt the cutlet and place on a greased baking sheet.
    
12. Pour the béchamel sauce on top of the zrazy.
    
13. Sprinkle with finely grated cheese.
    
14. Bake in the oven at 200 degrees for 40-50 minutes or just until golden brown.
    

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

Zrazy - round or oval cutlets made from meat, fish, minced chicken or vegetables with a filling inside. But they were not always like that. Initially, zrazy were called pieces of beaten meat, on which the filling was placed and rolled up. Over time, the process was simplified and cheapened, zrazy began to be made from minced meat, fish, vegetables.
We offer you a detailed step-by-step recipe with a photo of how to cook potato zrazy with mushrooms - an excellent alternative to the boring mashed potatoes or potatoes with fried mushrooms. From the same products, a completely different dish is obtained, very tasty, appetizing and satisfying. The recipe for potato bites with mushrooms is so simple that any housewife, even a beginner, can handle the cooking process. It is best to complement the zrazy from potatoes with mushrooms with a sauce of sour cream, garlic and herbs or. To prepare potato zraz, you can take any mushrooms, it does not have to be champignons, but since there are almost always champignons on sale, we will use these mushrooms for the mushroom filling.

Ingredients:
- potatoes - 700 gr;
- fresh champignons - 350 gr;
- bow - 3 heads;
- egg - 1 piece;
- bread crumbs - 4-5 tbsp. l;
- vegetable oil - 5 tbsp. l;
- flour - 2-3 tbsp. l;
- sour cream - 150 gr;
- garlic - 3-4 large cloves;
- parsley or dill - a few branches;
- salt, black pepper, spices - all to taste.

Recipe with photo step by step:

Cut the onions into small cubes or thin half rings.

We trim the legs of the mushrooms, clean the top film from the caps. We wash the mushrooms under cold water, we clean off all the contaminated places. We cut into plates or small pieces.

Heat a sufficient amount of vegetable oil in a frying pan and sauté the onion until transparent. Then add the mushrooms. We continue to fry until the mushrooms are ready. At the end, salt and pepper the mushroom filling to taste. Transfer to a plate, leave to cool.

Peel the potatoes, cut them into small pieces and boil them in salted water. Knead in mashed potatoes without adding liquid and oil. Let it cool slightly (to a warm-hot state).

Beat the egg, mix with mashed potatoes. At the same stage, add spices to your taste to the potatoes (basil, a pinch of nutmeg or black pepper are good).

Pour in wheat flour, knead the potato dough. You may not need flour or you will need less of it - it depends on the quality of the potato (the more starch in the potato, the easier it is to make zrazy from it).

We collect about 2 tbsp. l. mashed potatoes. We make a ball with wet hands, then knead it into a thick cake. Put the filling in the middle.

We fold the edges onto the filling, form round or oval zrazov. Try to keep the zrazas small so that they can be turned over when roasting.

When all the zrazy are done, roll them in breadcrumbs, covering with a dense layer of crackers on all sides.

Heat vegetable oil in a skillet. Carefully lay out the zrazy, trying not to damage them or break the shape. First, brown one side, and when the bottom turns golden, turn over with a spatula and fry on the other side. To prevent the zrazy from breaking when turning, we help ourselves with a second spatula or fork.

To prepare sour cream sauce, take thick sour cream and garlic. Rub the garlic on a very fine grater or pass it through a press.

Add finely chopped parsley, salt to taste. We mix everything - the sour cream sauce is ready.

Serve hot or warm potato zrazy with mushrooms, pouring sour cream sauce. As with anyone, you can make a vegetable salad for zrazam or serve with pickled, salted vegetables.

A recipe for Lithuanian cuisine characterized by a minimal use of spices and a wide variety of meat and vegetable dishes. Meat zrazy contains not only a lot of onions - there are a lot of them. But the taste only benefits from this. The addition of onions to the minced meat gives the zraz a spice, fried onions with mushrooms are a delicious juicy filling, and the onions added to the sour cream sauce make it thick and rich in taste.

To prepare meat zraz with mushrooms according to this step-by-step photo recipe, it is best to take a mixed minced meat from two types of meat or mix pork with chicken. Of course, forest mushrooms are needed in the filling, but in the absence of such, ordinary champignons will do. Mushrooms and onions must be overcooked so that the filling has a characteristic mushroom taste. And it is advisable to season with at least a little black pepper - but this is at your discretion. Breading for zraz is made from flour, rusks are not used in this recipe - they will become soaked during subsequent stewing in sauce. If breading is not to your taste, simply fry the zrazy in oil and cook in sour cream sauce.

Ingredients:

- lean meat (pork or half with chicken) - 400 gr;
- onions - 3-4 pcs.;
- egg - 1 pc .;
- salt - an incomplete teaspoon;
- black pepper - a third of a teaspoon;
- basil - 2-3 pinches;
- fresh champignons - 3-4 pcs (large);
- vegetable oil - 4-5 tbsp. spoons;
- flour - 3 tbsp. spoons;
- sour cream - 150-200 ml;
- water - 0.5 cups.

How to cook from a photo step by step

We clean the meat from films, cut off the fat. Cut into small pieces, grind in a meat grinder or using a blender with an "upper knife" attachment, a food processor. Grind half of the onion together with the meat. Add spices to the minced meat with onions - basil and black pepper.

We drive in one egg, add half a teaspoon of salt - this will be enough. If the zrazy does not seem salty enough, you can make the sauce slightly salty. We mix all the components, beat off the minced meat to become elastic, homogeneous. Leave to cool for 10-15 minutes.

We form rounded blanks for zraz. Place it on a flat plate or cutting board and send it back to the refrigerator.

For the filling, cut half the onion into small cubes, cut the mushrooms into small pieces.

Pour one or two tablespoons of oil into the pan, heat it up. Pour the onion, fry until soft, if desired, you can lightly brown it. Add the mushrooms, increase the heat and evaporate all the mushroom juice. Salt and pepper if desired.

Pour a spoonful of flour into a plate. We spread one blank for zraz, flatten it into a cake. Put the filling in the middle. Raise the edges by wrapping them over the filling. We roll the zraz into a bun, roll in flour.

We spread the zrazy in a frying pan with boiling oil. Fry over medium heat for two or three minutes, until a golden brown crust appears on the bottom.

Pry it with a spatula, turn it over. Fry the second side for two minutes, no longer. The zrazy will reach full readiness when they are stewed in sour cream sauce.

We transfer the zrazy to a cauldron or saucepan. Add oil to the pan. Chop the remaining onion into large strips or half rings. Fry in oil until soft.

Pour the fried onions to the meat zrazami, placing them in one or two layers. We take a saucepan with a thick bottom so that the sauce does not burn when stewing.

Pour half a glass of water into a saucepan, salt to taste. Cover with a lid and simmer over low heat for five minutes. Pour in sour cream, warm it up, but do not bring it to a boil. Turn it off, leave the zrazy for 5-10 minutes.

You can serve zrazy with or without any side dish, adding

Zrazy with mushrooms is not just a cutlet with a filling. This dish is distinguished by its appetizing crust, special juiciness, amazing aroma and taste.

You can cook them on the stove and in the oven, use meat or potatoes for the base, there are many options, but here are the most interesting.

Zrazy with mushrooms - general principles of cooking

The base for zraz with mushrooms can be prepared from meat or potatoes. In the first version, minced meat is used, it is mixed with an egg, spices, onions, a soaked loaf can be added. For potato zraz, the tubers are boiled in their uniforms or peeled. It is important not to chop them very finely, not to add a lot of liquid. Next, the potatoes are crushed, eggs, flour are added for fastening, any seasonings can be put in the base, but not greens. Pieces of dill or parsley will burn and spoil the look of the dish.

What mushrooms are used for filling:

Boiled;

Fried;

Pickled or salted.

Any seasonings, cheese, vegetables, ham or sausages can also be added to them. Before forming zraz, hands need to be moistened with water, potato dough is especially capricious in work. The products can be shaped to any shape, but zrazy are usually prepared in the form of elongated cutlets or pies.

Ready zrazy are breaded with flour, crackers. Then they can simply be fried in a pan, stewed in sauce, baked in the oven. When serving, potato zrazy can be supplemented with vegetables, various sauces. Meat dish with mushrooms is perfectly complemented by side dishes of rice, buckwheat, pasta, potatoes.

Classic potato zrazy with mushrooms

The recipe for ordinary potato zraz with mushrooms, which are fried in a pan in oil. For the filling, you can use champignons, honey mushrooms, oyster mushrooms, chanterelles.

Ingredients

A kilogram of potatoes;

Bulb;

300 g of mushrooms;

Flour, spices;

Frying oil.

Preparation

1. Peel the potatoes, put them in a saucepan. Add enough water to barely cover the tubers. We put on the stove, cook until soft, salt.

2. While the potatoes are being cooked, we cook one onion, put in a frying pan, add the chopped mushrooms. Cooking the filling. Season with salt, pepper, add herbs to taste. Leave to cool.

3. Drain all the water from the potatoes, grind with an ordinary crush. Cool it down. Add one raw egg, add three tablespoons of flour. You should have a soft, sticky dough.

4. Wet hands, pinch off a small amount of potato dough, form a cake. You can lay it out on a floured surface.

5. We collect an incomplete spoonful of mushroom filling, put on potatoes, form a cutlet, completely roll in flour, flatten a little. You can give it an oval shape, make it in the form of a bar or a droplet, as you like.

6. Form all zrazy at once.

7. Put in a frying pan with heated butter or vegetable oil. Fry until a beautiful, golden crust on both sides. You don't need to cover. Serve with sour cream, ketchup, garlic sauce.

Meat zrazy with mushrooms in the oven

Recipe for meat zraz with pickled mushrooms, which are baked in a regular oven with cream.

Ingredients

800 g minced meat;

250 g marin. mushrooms;

1 bunch of green onions;

3 tbsp. l. flour;

1 raw onion;

2 cloves of garlic;

180 ml cream;

120 grams of cream cheese (soft).

Preparation

1. Chop a peeled onion head and two cloves of garlic, combine with minced meat, add one raw egg to it. The mass must be thoroughly stirred and be sure to beat off. To do this, we take the minced meat in our hands and throw it with force on the countertop, lift it up and repeat this several times.

2. Cut the pickled mushrooms into thin slices, mix with green onions, you can add dill to them. No spices or salt needed.

3. Wet hands, sculpt meat cutlets with mushroom filling inside. Smooth, roll in flour, but a little. Immediately transfer to a greased form.

4. We bake the zrazy for 15-20 minutes, the temperature is about 200 degrees.

5. Mix the cream with a teaspoon of flour, add cream cheese to them, grind thoroughly so that there are no lumps. Lightly salt and pepper the sauce.

6. Remove the zrazy from the oven, pour over each one generously with sauce. We return to the oven. We bake for about twenty minutes more, but lower the temperature to 180 degrees.

Potato zrazy with mushrooms and cheese

Mushrooms and cheese are one of the most popular combinations that can be used as a filling for ordinary potato sauces. We will fry them in a regular frying pan.

Ingredients

1.2 kg of potatoes;

250 g champignons;

120 g of cheese;

1 clove of garlic;

Oil, spices;

1 tbsp. flour;

Dill, pepper and other spices.

Preparation

1. Boil potatoes, add salt, mash, leave for a while to cool slightly. Then break the eggs one at a time, add 0.5 cups of flour in small portions, stir.

2. Cut the mushrooms, fry for a couple of minutes, add the chopped onion to them. Pass until transparent, add garlic, add dill, spices, turn off. Let the mushrooms cool slightly.

3. Cut the cheese into pieces or rub it coarsely. Add to fried, but not hot mushrooms, stir.

4. We sculpt zrazy from potatoes, put mushroom stuffing with cheese into each product, carefully hide everything, smooth it out, roll it in flour.

5. Flatten the patties, put them in a frying pan, fry one side first, then brown the product on the other side. Any oil can be used for frying.

Potato zrazy with mushrooms in the oven

The recipe for potato zraz, which are baked in the oven. Filled with ordinary fried mushrooms.

Ingredients

A kilogram of potatoes;

200 g of mushrooms;

1 carrot;

1 onion;

150 g sour cream;

20 g creamy oils;

Spices, flour;

Preparation

1. Knead boiled potatoes until smooth, cool to room temperature. We introduce a couple of eggs, do not forget to add salt, add 3-4 tablespoons of flour, knead until smooth.

2. Cut the onion and carrot into small cubes. Fry for a few minutes in butter, add mushrooms. If champignons are used, then cut into small cubes. If the mushrooms are forest, then first boil, then cut. Fry with vegetables until almost cooked. We put the spices.

3. We sculpt potato zrazy in the form of large cutlets with mushroom filling. Sprinkle flour on the outside if the mass sticks. We put in the form.

4. Liberally grease zrazy with fat sour cream.

5. Bake until golden brown in the oven at 200 degrees. Serve with herbs.

Potato zrazy with mushrooms and eggs

A variant of an economical filling for potato zraz with mushrooms. You can use soaked dried mushrooms.

Ingredients

900 g of boiled potatoes;

Large raw egg;

100 g of boiled mushrooms;

2 boiled eggs;

1 onion head;

Flour, spices, oil;

Dill and onion greens.

Preparation

1. Break a large egg into boiled potatoes, add a couple of heaped tablespoons of flour, stir.

2. Cut the onion into small cubes, fry in oil, add the finely chopped mushrooms, warm up, season with spices, stir. Cool down.

3. Cut eggs into small cubes, add chopped herbs. Stir, put in cooled mushrooms.

4. Blind zrazy, roll in flour.

5. Put in hot oil, fry until nice crust. Serve with fresh sour cream, herbs, vegetables.

Zrazy with mushrooms in the oven with tomato sauce

Another recipe for meat zraz with mushrooms in the oven. Fresh tomatoes are used for the sauce.

Ingredients

700 g minced meat;

2 slices of bread;

Some milk;

250 g of mushrooms;

100 g onions;

6 tomatoes;

1 tsp flour.

Preparation

1. Soak a couple of bread slices in milk, put in minced meat, add spices, egg, stir thoroughly.

2. Fry mushrooms and onions until tender.

3. Form zrazy with mushroom filling, put in a greased form. Bake until light crust in the oven, set the temperature to 190-200.

4. Grate the tomatoes, discard the skin. Pour into a saucepan, gently stir in a teaspoon of flour. Boil until thickened, add spices.

5. Remove the cutlets from the oven, pour over the tomato sauce. Return to oven, cook for the same amount of time. Serve with gravy.

Potato zrazy with mushrooms in a crispy crust

For these potato zraz, you will need a lot of bread crumbs, they will give the cutlets a ruddy, crispy crust.

Ingredients

800 g of potatoes (already boiled);

180 g pickled mushrooms;

2 onion heads;

0.3 tbsp. flour;

Vegetable and butter oils;

1.5 cups crackers.

Preparation

1. Prepare a potato base with one egg, flour and salt. To stir thoroughly.

2. Fry the chopped onions in a little oil, cool, add the chopped pickled mushrooms.

3. Blind small zrazy.

4. Beat two eggs in a bowl with a fork. Pour the bread crumbs into another dish.

5. Moisten zrazu in an egg, roll in croutons. Breaded all formed cutlets in this way.

6. Combine butter and vegetable oil in a frying pan and heat. Put the formed zrazy, fry until tender.

It is better to fry potato zrazy in a mixture of vegetable and butter, the crust will be tastier.

Cheese can be added not only to the filling. But also in potato dough. To do this, rub the product very finely, stir thoroughly.

If fresh herbs are added to the filling, then it is better to pre-mash it with your hands in order to reduce the volume, facilitate the formation of zraz.