Not sure where to dispose of yesterday's mashed potatoes? Prepare mushroom potato zrazy. This is a tasty, satisfying and mouth-watering dish. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking potato zraz with mushrooms
- Video recipe
Zrazy are cutlets with or without any filling. They are prepared so simply that even a beginner in cooking can handle it. The filling for them can be varied: meat, mushroom, cabbage, eggs, etc. The basis of the dish is mashed potatoes, which does not have to be specially prepared. The recipe is good because it turns the leftovers of yesterday's dinner into a fresh new dish. Lush mashed potatoes prepared for dinner are not so appetizing in the morning. But it will serve as a wonderful basis for hot fresh food.
Today we will cook potato zrazy with mushrooms. Any mushrooms can be used for the filling. Of course, fragrant forest mushrooms are the most delicious. Some housewives freeze or dry them for the winter. However, in the absence of forest individuals, you can get by with champignons or oyster mushrooms. For city dwellers, this is a real find. Farmed mushrooms take less time to cook. At the same time, dishes with them turn out to be no less tasty. Today we will learn how to cook potato zrazy with champignons. This is a good alternative to fried potatoes with mushrooms. The ingredients are the same, but the taste is completely different.
- Caloric content per 100 g - 115 kcal.
- Servings - 15
- Cooking time - 1 hour 45 minutes
Ingredients:
- Potatoes - 5-6 pcs.
- Champignons - 500 g
- Ground black pepper - a pinch
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- Onions - 1-2 pcs.
- Flour - 5-6 tablespoons
Step by step cooking potato zraz with mushrooms, recipe with photo:
1. Wash the champignons, cut into small cubes and place in a frying pan with heated vegetable oil. Saute the mushrooms for about 5-7 minutes over high heat. They will give off moisture first, so cook them over high heat to evaporate faster.
2. Peel the onions, chop finely and send them to the pan to the mushrooms when all the liquid has boiled away.
3. Season the mushrooms with salt and pepper and fry until golden brown until tender. The filling for potato zraz with mushrooms is ready.
4. Peel the potatoes, cut out all the eyes, cut into slices and send to the pan. Fill with water and place on the stove.
5. Boil potatoes until tender and soft. Then transfer to a sieve so that all excess liquid is glass.
6. Return the potatoes to the pot and mash them with a crush until a puree consistency.
7. Add the flour to the potatoes and knead the dough for zaraz. If you overdo it with flour and the dough has become very tight, then add an egg to it.
8. Form the potatoes into round cakes about 5-7 mm thick.
9. Place the mushroom filling on them.
10. Powder your hands with flour and form into oval cutlets so that the filling is inside. Dip them in flour.
11. Pour vegetable oil into a frying pan and heat. Add the mushroom potato zrazy and turn on medium heat.
12. Fry the potato patties on both sides until golden brown. If the seeds crack during frying, it means that there is not enough flour in the dough.
13. Serve potato zrazy with mushrooms with white garlic sauce or sour cream.
See also a video recipe on how to cook potato zrazy with mushrooms.
