Zrazy with porcini mushrooms
Cooking time:
1 hour 15 minutes
Active time:
45 minutes
Complexity:
Average
Zrazy with porcini mushrooms is a classic of Russian cuisine that will perfectly fit into the lean menu. If there are no fresh porcini mushrooms, you can take mushrooms and add some dried porcini mushrooms to them. The dish will become much tastier and more fragrant !
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Recipe "Zraza with porcini mushrooms "
Ingredients for 3 servings
potatoes
3 pcs.
salt
4 g
allspice
1 g
thyme
1 g
rice flour
30 g
breadcrumbs
3 tbsp. l.
porcini mushrooms
1 pack (300 g)
onions
1 pc.
champignons
150 g
fresh garlic
2 cloves
salt
to taste
ground black pepper
to taste
fresh dill
a few twigs
vegetable oil for frying
2 tbsp. l.
Step 1/8
Peel the potatoes and bake in the oven at 180C for 25 minutes. Cool lightly, ceiling and stir with salt, flour, thyme and allspice.
Step 2/8
Finely chop the onions and fry in vegetable oil until golden brown. Pour about a glass of water into the pan and continue cooking until the liquid is completely evaporated.
Step 3/8
Cut champignons and thawed porcini mushrooms into small cubes, add to onions and fry for another 10-12 minutes.
Step 4/8
Add crushed garlic and spices to mushrooms and onions, remove from heat and leave to cool to room temperature.
Step 5/8
Add chopped dill to the cooled filling.
Step 6/8
Mashed potatoes divide into 6-7 parts and roll balls out of it.
Step 7/8
From each ball, form something like a boat, put a tablespoon of filling in the center and pinch the edges like a pie.
Step 8/8
Roll the zrazes in breadcrumbs and fry in vegetable oil until golden brown.
Ingredients for 3 servings
potatoes
3 pcs.
salt
4 g
allspice
1 g
thyme
1 g
rice flour
30 g
breadcrumbs
3 tbsp. l.
porcini mushrooms
1 pack (300 g)
onions
1 pc.
champignons
150 g
fresh garlic
2 cloves
salt
to taste
ground black pepper
to taste
fresh dill
a few twigs
vegetable oil for frying
2 tbsp. l.
Nutritional value per 100 g
Calories
141 kcal
Proteins
4 g
Fats
5 g
Carbohydrates
21 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
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