Hello honest people. Potato zrazy have always been a shining example of home, family cuisine for me. Like stuffed cabbage rolls and stuffed peppers, borscht.
Now, remembering how my mother, grandmother and godmother prepared these dishes, only warm sensations, because, despite the simplicity, these are absolutely unique things and bright representatives of their species. Potatoes are a dish from childhood. Hot, ruddy, sprinkled with sour cream and sprinkled with black pepper and green onions - such zrazy with mushrooms can cheer anyone up.
Ingredients:
Potatoes - 600g.
Mushrooms - 300g.
Onion - 1 head
Chicken egg -1
Vegetable oil - 3 tbsp.
Salt - 1 tsp
Breadcrumbs.
How to cook:
Prepare food: rinse potatoes and champignons. Dry the mushrooms with a towel.
Peel the potatoes. Cut the washed tubers in half, send to a saucepan, cover with cold water and cook after boiling for 20 minutes. So that if you pierce with a fork, the half splits. And don't forget to add salt.
And how it cooks - drain the water.
Using a potato grinder, crush the potatoes into a smooth, lump-free puree. At this point try it and level it with salt. Add black pepper if desired.
Cut the onions into small cubes.
Cut the champignons into slices along the profile. If you come across especially large specimens - cut into smaller pieces. You can dice. If the stem of the champignon is long, it should be trimmed and chopped separately.
Heat the vegetable oil in a frying pan and fry the onions over medium heat, stirring occasionally, until such a golden color (as in the photo), 6-10 minutes. And when ready, remove from the pan.
Fry the mushrooms in the oil remaining after frying the onions. At first they will release water, but a few minutes later the liquid will evaporate and the mushrooms will begin to roast normally. Cook until golden, beautiful color. At the end of cooking, add ready-made onion. Remove from heat.
Stir in a raw egg into the cooled potatoes and mix well with a spoon until smooth.
Divide the potato dough into 6 roughly equal pieces.
Prepare bread crumbs and preheat oven to 200 ° C.
Wet hands with water, form a flat cake on the palm of your hand. Place a tablespoon (or slightly more) of mushroom filling in the center of each. Gently bending the edges, close the potato with two palms and roll it a little in your hands, smoothing the edges. Give a neat shape.
For convenience, you can flatten it a little.
Sprinkle each potato with bread crumbs on all sides, pressing them slightly into the surface. Put on a baking sheet covered with parchment and bake in an oven preheated to 200 ° C for 16-20 minutes.
Potato zrazy with mushrooms are ready.
Bon Appetit!
conclusions
Despite the seeming fuss with the sculpting procedure themselves, I want to reassure you in advance - there is nothing complicated here. It is enough to fill your hand a little: after 3-5 potatoes, understanding should come and the process will improve.
Depending on the type of potato, the cooking time in the oven may vary slightly. It is enough to touch it with your finger - if the crust is weak, and the potato itself is too soft, bake it again. Otherwise, there is a risk that the infection will simply fall apart. A properly cooked potato keeps its shape well thanks to its "confident" crust, it can be easily cut into pieces.
Serving such potato zrazy with mushrooms is best, in my opinion, with cold sour cream, cheese or homemade tomato sauce. But with sour cream - the very thing! And add to all this black pepper, a little dark fresh thyme and green onions and that's it - gastronomic pleasure is guaranteed.
By tradition, I propose to cook, form your own opinion and share the result in the comments.
That's it for today. Your Bra from Odessa
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