Potato Zrazy With Mushrooms. Step-by-step Recipe With Photo

Potato zrazy with mushrooms is a simple recipe, but great in that it helps turn the leftovers of yesterday's meal into a new dish. Fresh mashed potatoes - fluffy, tasty - become less appetizing in the morning. But yesterday's potatoes are an excellent basis for preparing fresh, hot, delicious potato zrazy with mushrooms.

If there is no mashed potatoes yesterday, but you want to cook the zrazy, you can specially boil a few potatoes. Zrazy can be made with a wide variety of fillings: with meat, with an egg and pickled cucumbers, with cabbage, and we suggest you try potato zrazy with champignons today.

Ingredients for Mushroom Potato Zraz

For potato dough

• 5-7 medium potatoes;
• 1 egg;
• A pinch of salt, ground black pepper - to taste;
• 4 tablespoons flour + to roll.

For mushroom filling

• 150 g fresh champignons;
• 1 small onion;
• Salt pepper;
• Sunflower oil for frying.

Method for preparing potato zraz with mushrooms

Wash the potatoes, peel and boil until soft in salted water; then we will salt the water, and grind the potatoes, as on mashed potatoes. If you already have mashed potatoes, skip these manipulations.

Break an egg into mashed potatoes, add flour, salt, pepper and mix thoroughly. The potato mass is ready for zraz, now we will prepare the filling. Peel the onion, chop finely and begin to fry in a preheated pan with sunflower oil. Fry over medium heat, stirring occasionally with a spoon.

Peel the champignons, wash, dry a little, cut into slices and add to the onion. Salt and pepper and continue to fry together until light brown. Put the finished filling into a plate, trying to keep the butter in the pan.

It's time to sculpt zrazy! Form a sausage from the potato mass, roll it in flour on all sides. On a plate sprinkled with flour, cut the sausage into circles approximately 1.5 cm thick.

We will make cakes from the circles, in the middle of which we will put 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.

Seal the zrazy like dumplings, flatten it a little and roll it well in flour. Heat the sunflower oil and place the zrazy in a hot pan.

Fry on fire for more than medium for 2-3 minutes, until golden brown, then turn over with a fork to the other side and fry for another couple of minutes.

We remove the finished zrazy with a spatula on a dish.

Serve hot potato zrazy with mushrooms, watering with sour cream. Bon Appetit!

Check out my blog - Juliet's Recipes.