Potato zrazy with mushrooms
Potato zrazy with mushrooms - the recipe is simple, but wonderful in that it helps to turn the remnants of yesterday's meal into a new dish. Fresh mashed potatoes - lush, tasty - in the morning it becomes not so appetizing at all. But yesterday's potatoes are a great basis to cook fresh, hot, delicious potato zrazy with mushrooms.
If there is no yesterday’s puree, but you want to cook zraza, you can specially boil several potatoes. Zraza can be made with a wide variety of fillings: with meat, with egg and pickles, with cabbage, and today we suggest you try potato zrazy with mushrooms.
Ingredients for Potato Zrazy with Mushrooms
For potato dough
- 5-7 medium potatoes;
- 1 egg
- A pinch of salt, ground black pepper - to taste;
- 4 tablespoons of flour + for dipping.
For mushroom filling
- 150 g of fresh champignons;
- 1 small onion;
- Salt pepper;
- Sunflower oil for frying.
A method of preparing potato zrazy with mushrooms
Wash the potatoes, peel and boil until soft in salted water; then we salt with water, and we shake potatoes, as if mashed. If you already have mashed potatoes, we skip these manipulations.
Break the egg into mashed potatoes, add flour, salt, pepper and knead thoroughly. The potato mass for zraz is ready, now we will prepare the filling. Peel the onion, finely chop it and begin to fry it in a preheated pan with sunflower oil. Fry on medium heat, stirring occasionally with a spoon.
Mushrooms will be cleaned of skins, wash, slightly dry, cut into slices and add to the onion. Add salt, pepper and continue to fry together until light brown. We put the finished stuffing on a plate, trying to keep the oil in the pan.
It's time to sculpt zrazy! We form a sausage from potato mass, roll in flour on all sides. On a board sprinkled with flour, cut the sausage into mugs with a thickness of about 1.5 cm.
From the circles we make cakes, in the middle of which we lay out a little mushroom filling. Make sure that the filling does not fall on the edges of the circles - then the greasy edges will be difficult to close up.
We zalezy like dumplings, a little flattened and thoroughly roll in flour. Heat the sunflower oil and lay the zrazy in a hot pan.
We fry on the fire for more than an average 2-3 minutes, until golden brown, then turn over with a fork to the other side and fry for a couple more minutes.
Remove the finished zrazy with a spatula on a dish.
We serve potato zrazy with hot mushrooms, watering with sour cream. Enjoy your meal!
Check out my blog - Juliet Recipes.