home » Style » Pies with potatoes and mushrooms - grandma's secret! The best recipes for making pies with potatoes and mushrooms. Potato pies with mushrooms Boiled potato pies with mushrooms

Pies with potatoes and mushrooms - grandma's secret! The best recipes for making pies with potatoes and mushrooms. Potato pies with mushrooms Boiled potato pies with mushrooms

Pirozhki are a classic of Russian cuisine. A festive feast is not complete without them; such pastries are a tasty and satisfying everyday dish. Every housewife can boast of her own recipe for her favorite pie filling. A significant proportion of them will be occupied by various combinations of mushrooms and potatoes.

Pies stuffed with mushrooms and potatoes make a great dinner.

Its main ingredients are already listed in the name, but the methods of preparation and additives vary.

Classic potato and mushroom filling

For it you need:

3-4 potatoes;
0.5 kg of mushrooms;
bulb;
50 g butter;
salt pepper.

You can take any mushrooms: champignons, boletus, boletus, boletus, oyster mushrooms. With each type of mushroom it will have its own taste. Frozen mushrooms, salted and pickled, are suitable for filling.

How to cook:

Potatoes need to be boiled until tender. Salt the water. Drain it, turn the potatoes into mashed potatoes in a convenient way, add half the butter, knead well.
We cut the washed mushrooms into fairly small pieces, and also cut the onion. Fry everything in the remaining oil until done.
Mix all ingredients, season with pepper and salt. Let it cool completely.

To this filling you can add a couple of tablespoons of grated cheese, preferably hard cheese, the same amount of finely chopped fresh dill or 2-3 chopped hard-boiled eggs. You need to add these products while the filling is still hot, otherwise it will be difficult to mix the products so that they are distributed evenly.

Fried pies with potatoes (video)

For this version of the filling, it is better to choose juicy mushrooms - boletus mushrooms, boletus mushrooms and not fry them, but simmer them.

The ratio of products is the same, only you will have to take 2 times more onions and replace the butter with vegetable oil, but we will prepare the filling a little differently.

How to cook:

Cut the peeled potatoes into very small cubes with a side no larger than 0.5 cm. Cut half the onion in the same way. Fry them together, adding vegetable oil, until cooked. You need to fry under the lid, then the potatoes will not turn out too dry.
Finely chop the mushrooms and onions, simmer them under the lid until tender. It is advisable to save some mushroom juice in the pan.
Combine everything together, mix, add salt and, if desired, pepper.

It is better not to add anything else to this filling option. The only exception is a couple of tablespoons of chopped green onions.

The filling is ready - you can start baking the pies. Housewives often have no time to prepare yeast dough. An excellent alternative is unleavened dough with sour cream or rich yogurt. It makes delicious fried pies.

Mushroom and fried potato filling

How to cook yeast-free pies with potatoes and mushrooms in a frying pan

For the test:

1/2 cup yogurt or sour cream or kefir, even unsweetened yogurt will do;
2-3 tbsp. spoons of melted butter;
about 2 cups of flour, depending on the gluten content in it;
a teaspoon of sugar and salt;
Art. spoon of vinegar;
0.5 teaspoons of soda;
vegetable oil.

Cooking steps:

Pour sugar into the fermented milk product, add salt, melted butter, soda, quenched with vinegar, mix, add flour little by little, kneading the dough. It should be kneaded for about 7 minutes.
Cover the dough with cling film and let rest for about half an hour. The gluten contained in the flour will swell and the dough will become more pliable.
Meanwhile, prepare the filling according to the previous recipe.
Sprinkle the table or cutting board well with flour, lay out the dough, and cut it into balls. Their size depends on the size of the pies we are going to get. Roll out balls, sprinkle them with flour.
Place the filling in the middle of the flatbread and make pies.
Heat the vegetable oil in a frying pan and place the pies. They should not touch each other, otherwise they may stick together. Let's fry. Don't forget to turn them over. Cover the pan with a lid.

They should be prepared immediately before serving. Once cooled, they lose their taste.

There are recipes for dough without yeast and using water.

Yeast-free pies with potatoes and mushrooms in a frying pan

Lenten pies with mushrooms and potatoes

For the dough: a glass of water, 100 ml of vegetable oil, 1/2 teaspoon of salt, the same amount of sugar.

How to cook:

To make the dough airy, sift the flour using a sieve. Combine it with the rest of the ingredients. Knead the dough. It should not stick to your hands.
While the dough is resting, prepare the filling.
Place the dough on a floured board and break it into pieces. Roll out or stretch each piece very thinly with your hands to form a flat cake.
We form a pie by placing the filling on the cakes and pinching the edges.
Fry the resulting products in oil in a hot frying pan.

Fried pies made from yeast dough are good.

Oven pies with potatoes and mushrooms (video)

Classic recipe for fried yeast pies with potatoes, mushrooms and onions

Ingredients:

half-liter carton of milk;
dry yeast - 2 teaspoons;
0.25 cups vegetable oil;
a tablespoon of sugar and a pinch of salt;
about 4 cups flour.

Mushrooms, potatoes, onions for filling.

How to cook:

Warm the milk a little. Pour everything into it except flour and butter. Stir well.
We begin to gradually add the sifted flour, mixing well each time. We should get a soft dough, plastic, slightly sticking to our hands at the end of kneading. Pour vegetable oil into it, knead hourly for 15 minutes. During the kneading process, it will take in air and will continue to rise well.
Place in a warm place, covered with a towel.
While it is rising, prepare the filling according to one of the above recipes.
Divide the risen dough into pieces. This is easy to do if you wet your hands in vegetable oil.
We turn the pieces into flat cakes, from which we make pies.
Fry until golden brown in vegetable oil.

Using potatoes, you can make dough for mushroom pies and bake them in the oven.

Classic yeast fried pies with potatoes, mushrooms and onions

Recipe for making potato pies with mushrooms in the oven

The filling is purely mushroom with a small amount of onion.

For the test:

750 g potatoes;
3 eggs;
2 tbsp. heaped spoons of flour;
2 tbsp. spoons of butter;
a glass of sour cream.

For filling:

250 g champignons;
bulb;
2 tbsp. spoons of butter.

Any mushrooms are good.

How to cook:

Drain the boiled potatoes and turn them into puree.
Salt, beat the eggs, add flour, knead the dough.
To make the filling, cook the mushrooms. They must be completely ready. Chop the strained mushrooms and finely chop the onion. Fry everything together a little.
We make flat cakes from the dough and put the filling on them.
Grease a baking tray with oil. Lay out the formed pies. To make them golden brown, coat them with lightly beaten egg.

Not everyone can eat fatty foods, and fried pies cannot be called dietary food. There is another frying method in which the dough does not absorb fat.

Potato pies with mushrooms in the oven

How to cook pies with mushrooms and potatoes in a dry frying pan

The mushrooms for these pies need to be cut very finely; you can grind them in a meat grinder.

Ingredients for the dough:

low-fat kefir - 0.5 l;
flour - about 700 g;
egg;
150 g butter;
1/2 teaspoon of soda.

We make the filling according to any of the above recipes. She must be completely ready.

How to cook:

Add soda, salt, egg to slightly warmed kefir, mix.
Adding flour in parts, knead the dough. It should turn out plastic and soft. Let the dough rest under cling film for about half an hour. Knead again.
After rolling the dough into a sausage, cut it into pieces.
We form flat pies with filling.
Carefully roll each pie into a thin flat cake. You need to start rolling from the middle. Prick them with a fork in several places.
Heat a dry frying pan, lay out the resulting cakes, shaking off excess flour.
Fry on both sides until lightly browned.
Immediately grease the pies with butter and stack them like pancakes.

It happens that there are no fresh mushrooms in stock, but there are quite a few jars of pickled mushrooms in the pantry. They can make an excellent filling for pies, especially if you combine them with potatoes.

Pies with mushrooms and potatoes in a dry frying pan

Recipe for pies with potatoes and pickled mushrooms

We will make the dough from raw potatoes and fry breaded products.

Ingredients:

potatoes - 1 kg;
a couple of eggs;
1/2 jar of mushrooms;
bulb;
breadcrumbs;
oil for frying.

Preparation:

Strain the mushrooms from the marinade, wash, chop, fry with onions until they are ready.
Three large raw potatoes, add salt and mix with egg.
With wet hands, cut the pies with mushroom filling.
Bread in breadcrumbs, first dipping each pie in a beaten egg.
Fry until golden brown

Baking made from puff pastry always has an exquisite taste. Let's try to make baked mushroom pies from puff pastry.

How to make the filling for potato pies with mushrooms (video)

Cooking crispy puff pastry pies with mushrooms and potatoes

There are few housewives who want to spend time preparing homemade puff pastry. You can always buy a worthy replacement in the store.

Required Products:

packaging of ready-made puff pastry weighing 0.5 kg;
liter jar of pickled mushrooms;
3 onions;
yolk of one egg;
100 g finely grated cheese;
oil for frying.

Preparation:

Strain out the mushrooms, wash, chop them and onions finely, fry until golden brown. Let cool.
Roll out the dough and cut into rectangles.
Fold them in half, placing the filling inside. We pinch the edges.
Bake for about 10 minutes in a well-heated oven.
Take out the baking sheet, coat each pie with yolk and sprinkle with cheese.
Brown the pies until golden brown, 5-10 minutes.

Pies filled with mushrooms and potatoes will be an excellent dinner; you can drink tea with them, take them on the road or to work. A variety of cooking methods, dough recipes and fillings allows you to prepare an original dish every time.

Post Views: 199

Pies are a delicious dish that is associated with home and comfort.

They can be prepared with different fillings, but the most common is mashed potato filling. This is a rather appetizing and healthy vegetable, which makes the pies soft and juicy. And to further enhance the taste of the dish, mushrooms are added to the puree filling. They add flavor to the pies and make them even more appetizing.

Any dough for pies is suitable - unleavened, kefir, yeast or even cottage cheese. You can use canned mushrooms if desired. Forest, dried, store-bought or fresh are also suitable. The pies themselves can be fried or baked in the oven; the second option is healthier and contains fewer calories.

Pies with potatoes and mushrooms - general principles of preparation

For yeast dough, use both fresh and dry yeast.

It is better to fry the mushrooms together with the onions before adding them to the puree.

If desired, simply cut the potatoes for the filling into cubes.

Cook the pies in a frying pan with plenty of oil.

If you are baking pies, preheat the oven.

Place fried pies on paper towels to absorb excess oil.

If you are baking pies, first line a baking sheet with parchment paper.

Before putting the pies in the oven, coat them with beaten yolk.

Pies with potatoes and pickled mushrooms

Ingredients:

950 g flour;

Five tablespoons of vegetable oil;

Two glasses of water;

10 grams of dry yeast.

For filling:

800 g potatoes;

200 g pickled mushrooms;

One bow;

Oil for frying.

Cooking method:

1. For the dough, pour water into a saucepan and heat it until warm.

2. Pour the water into a plate, add dry yeast, salt and sugar. Mix the ingredients and put the plate in a warm place for a quarter of an hour. The dough should rise.

3. Take a deep bowl and sift the flour into it.

4. Pour the dough into a clean bowl and add vegetable oil to it. Stir until smooth, then gradually add flour to the dough.

5. Knead an elastic and slightly moist dough.

6. Form the dough into a ball, place it in a bowl and cover with a towel. Place the dough in a warm place to rise.

7. Peel the potatoes and onions and rinse. Place the ingredients one by one on a cutting board and chop them.

8. Cut the potatoes into four parts and finely chop the onion.

9. Open the jar of pickled mushrooms and chop them.

10. Place the potatoes in a saucepan with water and cook until the slices become soft. After the water boils, add salt to the pan. Don't forget to remove white foam from the surface.

11. Heat vegetable oil in a frying pan and place chopped onion in it. Sauté for 3 minutes, then add mushrooms. After five minutes, remove the pan from the heat.

12. Drain the finished potatoes. Then add marinated mushrooms and onions to the boiled vegetable. Add salt and pepper there to taste.

13. Take a masher and mash the ingredients until pureed.

14. Knead the dough without flour several more times and divide into 20 equal balls.

15. Spread vegetable oil on the table and roll out each ball one by one.

16. Place 1.5 tablespoons of filling on each layer.

17. Connect the two sides of the layer and pinch the edges. Form an oval pie.

18. Pour oil into the frying pan and place it on the fire. After some time, lower the pies into the heated fat.

19. Cook each batch of pies for five minutes.

20. Place the finished pies on a countertop lined with paper towels.

21. Serve the pies with vegetable sauce.

Pies with potatoes and mushrooms baked in the oven

Ingredients:

700 g flour;

Two eggs;

190 g butter;

400 g potatoes;

240 g sour cream and cottage cheese;

Bulb;

A packet of baking powder;

450 g mushrooms.

Cooking method:

1. Melt the butter in the microwave and cool.

2. Break eggs into a container, add sour cream, salt and cottage cheese. Stir.

3. Sift the flour into a bowl and add baking powder to it. Add this dry mixture to the eggs and sour cream.

4. Gradually pour pre-prepared melted butter into the resulting mass and knead into an elastic dough. Put it in the refrigerator.

5. Boil the mushrooms until tender, then chop and fry along with the diced onion.

6. Peel the potatoes, cut into small strips and place in a bowl. Add fried onions and mushrooms there. Stir.

7. Divide the dough into equal parts and roll out each of them.

8. Place the filling in the center of the flatbread. Pinch the edges and form a triangle.

9. Grease a sheet with oil and place the pies on it.

10. Bake the dish for 35 minutes at 200 degrees.

11. Serve pies with potatoes and mushrooms hot with tea.

Fried pies with cheese, potatoes and mushrooms

Ingredients:

1.1 kg flour;

A packet of yeast;

Vegetable oil;

210 g cheese;

Four potatoes;

550 g mushrooms;

90 g butter;

Three spoons of sugar;

510 ml milk;

Two chicken eggs.

Cooking method:

1. Pour the packet of yeast into a container, add half a glass of warm milk, a spoonful of sugar and flour. Stir and leave the dough for a while.

2. Break the eggs into a bowl and beat until foamy.

3. Then add the remaining milk, salt, melted butter, remaining sugar and beaten eggs to the dough. Stir.

4. Gradually add sifted flour to the resulting mixture and knead the dough. Then cover the finished dough with cling film and remove it to infuse.

5. After half an hour, remember the dough and remove it again to infuse for 15 minutes.

6. Peel the potatoes and fill with water. Boil the vegetable until tender. Then drain the water and use a masher.

7. Cut the onion into half rings and fry in vegetable oil. Then add the mushrooms to the pan and fry everything together for 10 minutes.

8. Add salt, grated cheese, pepper and spices to the finished frying. Stir.

9. For the filling, combine the roast with mashed potatoes.

10. Divide the dough into pieces and roll them into a layer.

11. Place the filling on each layer and form a pie.

12. Fry the pies in vegetable oil until cooked.

Puff pastry pies with potatoes and mushrooms

Ingredients:

285 g fresh mushrooms;

Two onions;

420 g potatoes;

Vegetable oil;

Packaging of yeast-free puff pastry.

Cooking method:

1. Peel the potatoes and place them in a pan of boiling water. Cook until done.

2. Peel the onions and chop them. Fry them until soft in vegetable oil.

3. Use a fork to remember the finished potatoes. Add fried onions to mashed potatoes.

4. Wash the mushrooms and cut into small pieces.

5. Place them in a pan of water and cook for eight minutes. Then remove the mushrooms and squeeze them.

6. Add the prepared mushrooms to the potatoes and onions, stir. Add pepper and salt.

7. Roll out the puff pastry into an even rectangle, which then cut into squares.

8. Place the filling in the center of the square and seal the opposite ends of the dough, then pinch.

9. Place the pies, seam side down, on a parchment-lined baking sheet.

10. Bake them for a quarter of an hour at 200 degrees.

Pies with potatoes and mushrooms made from kefir dough

Ingredients:

530 ml kefir;

350 g mashed potatoes;

Two eggs;

Vegetable oil;

Half a spoon of soda;

310 g mushrooms (champignons);

Spoon of salt;

Two glasses of flour;

Cooking method:

1. Take a container and pour kefir into it, add soda and leave the liquid for five minutes.

2. Then add sugar, a spoonful of vegetable oil and one beaten egg.

3. Knead the dough thoroughly, adding flour periodically. The dough should not turn out steep.

4. Fry onions and finely chopped mushrooms in oil. Add fried ingredients to mashed potatoes. Stir.

5. Divide the dough into equal balls, which then roll into flat cakes.

6. Place mushroom puree in the center of each rolled out flatbread.

7. Pinch the edges and form oblong pies.

8. Place the pies on a greased baking sheet and coat them with whipped yolk.

9. Bake the dish at medium temperature until golden brown.

Pies with potatoes and mushrooms made from sour cream dough

Ingredients:

240 g flour;

55 g sour cream;

35 g dried mushrooms;

25 g vegetable oil;

110 g mashed potatoes;

90 g margarine;

35 g soda;

Half an onion.

Cooking method:

1. Soak the mushrooms in water in advance, and then boil until tender.

2. Cut the margarine into pieces with a knife and mix it into crumbs along with flour and soda.

3. Add yolk and sour cream to the dry mixture. Knead the dough and put it in the refrigerator for one hour.

4. Grind the mushrooms and onions through a meat grinder and add this mixture to the mashed potatoes.

5. Mix the ingredients, adding pepper and salt.

6. Roll out the finished dough into a layer and cut it out using a large glass mug.

7. Place the filling on each circle and form a pie.

8. Grease a baking sheet with oil and place the pies.

9. Bake them at 200 degrees until done.

Pies with potatoes and mushrooms from cottage cheese dough

Ingredients:

260 g flour;

140 g onion;

55 ml kefir;

260 g potatoes;

Four tablespoons of vegetable oil;

Spoon of soda;

180 g mushrooms;

110 g cottage cheese.

Cooking method:

1. Mix cottage cheese with kefir. Break an egg into this mixture and pour in vegetable oil. Stir

2. Add salt, flour and soda to the resulting mass. Knead the dough and put it in the refrigerator for half an hour.

3. Boil the potatoes in salted water.

4. Chop the onion and fry in a frying pan. Add the mushrooms and simmer them together for two minutes.

5. Mix the fried ingredients with mashed potatoes.

6. Roll out the finished dough into a sausage and cut it into pieces.

7. Make a tortilla out of each piece, add the filling and pinch the edges.

8. Chop the oil in a frying pan and fry the pies in it until browned.

Pies with potatoes and mushrooms - tricks and useful tips

For richer flavor, use different types of mushrooms.

For the pies, prepare the mushroom sauce: in a bowl, mix the remaining broth from the boiled mushrooms and sour cream.

To keep the pies as low in calories as possible, make them with kefir or unleavened dough.

Add any spices to the filling to taste.

The fastest way to make pies is from store-bought puff pastry.

Store the finished pies in a saucepan with a tightly closed lid.

Add dried herbs to the filling for flavor.

To prevent the dough from sticking to your hands, coat them with vegetable oil.

Today I will share with you a recipe for pies in the oven made from yeast dough, which is prepared with the addition of sour cream. The fermented milk product makes baked goods more tender, the pies come out fluffy and soft. The dough is easy to work with, rolls out easily, and rises well when baking. You can use it to make not only pies with potatoes and mushrooms, but also with other fillings, such as stewed cabbage, boiled eggs with green onions, liver, etc.

What mushrooms should I use?

As a filling for the pies, we will use mashed potatoes with fried mushrooms - not only champignons will do, but also any other mushrooms that can be found in the refrigerator. You can bake pies with potatoes and boletus mushrooms, aspen mushrooms, honey mushrooms, boletus mushrooms or oyster mushrooms. In each individual case the taste will be different, with wild mushrooms it will be more aromatic. No fresh mushrooms? Take ice cream, salted or pickled.

Filling options

Method one- from boiled potatoes and fried mushrooms. To make the filling, potatoes need to be boiled and mashed into a puree, and then mixed with mushrooms, fried with onions (see recipe with photo below). If desired, you can add 2-3 tablespoons of grated hard cheese, chopped dill or boiled eggs, diced, to this filling. They need to be mixed into the hot filling so that they are distributed evenly.

Second option- make the filling for pies from fried potatoes with mushrooms. To do this, the tubers need to be peeled and cut into small cubes with an edge of 0.5 cm, then fry in a frying pan in vegetable oil until fully cooked, preferably covered, then the potatoes will turn out juicier and not so dry. Separately, you need to fry the mushrooms with onions, and then mix with fried potatoes, salt and pepper to taste. If desired, you can add a couple of tablespoons of chopped green onions to the filling.

Total cooking time: 3 hours
Cooking time: 20 minutes
Yield: 20 pieces

Ingredients

for test

yeast – 20 g pressed or 6 g dry
large chicken egg – 1 pc.
sugar – 2 tbsp. l.
salt – 0.5 tsp.
sour cream – 200 g
wheat flour – 450 g (about 3 cups)
vegetable oil – 1 tbsp. l.
milk – 75 g

For filling

potatoes – 400 g
mushrooms – 300 g
onions – 2 pcs.
butter – 30 g
vegetable oil – 2-3 tbsp. l.
salt and pepper - to taste
egg - for brushing pies

Note. All products should be at room temperature.

Preparation

We dilute the yeast in milk, heated to 30-35 degrees, and let it stand for 10-15 minutes so that it “wake up”. If you use dry yeast, foam may form on the surface and it will swell. You will not see the reaction of pressed yeast visually (there is no feed for growth), it just needs to stand and warm up to the temperature of milk.

At the same time, in a deep bowl using a mixer, beat: sugar, salt and egg (large, CO category). Add sour cream and a spoonful of vegetable oil, mix everything well.

Combine the whipped mixture with the diluted yeast. Add sifted flour and knead the dough. You can use different amounts of flour, 400-450 grams, which is about 3 cups. But do not “fill” the dough too much with flour, it should turn out soft and unclogged, almost not stick to your hands.

Cover the pie dough with cling film and place the bowl in a warm place (I place it in a warm oven - this is better, the temperature is within 35 degrees). After about an hour, the dough will rise and approximately double in size. We knead it and leave it for the 2nd approach.

In the meantime, we are preparing the filling. Boil the peeled potatoes in salted water until fully cooked. Drain all the water (the less moisture left, the better, so try to drain every drop) and mash it into a puree with the addition of butter.

Cut the mushrooms and onions into cubes. Sauté the onion in vegetable oil, that is, fry it until soft. There is no need to fry it too much; as soon as it becomes transparent, immediately add the mushrooms (I used frozen champignons, no need to defrost them first!). Of course, if possible, it is better to use the gifts of the forest - unlike greenhouse champignons, they have a pronounced “mushroom spirit”, the pies will turn out much tastier! If you cook with wild mushrooms, then pour a little water into the frying pan while frying, then they will not burn, but rather they will reach readiness, steam and fully reveal their wonderful aroma.

We continue to fry the mushrooms and onions without a lid until golden brown, stirring regularly. At the very end, add salt and pepper to taste.

Combine the fried mushrooms and potatoes in a saucepan and stir. The filling is ready! It needs to cool, but not completely; slightly warm potatoes are more flexible, they don’t form lumps and behave better in the filling. That's why I always cover the pan with a lid to keep the filling barely warm.

Meanwhile, our dough has already risen a second time. We form a sausage out of it and cut it into puck pieces, weighing approximately 40 grams. Roll each into a flat cake. Place the filling in the center, pinch the edges tightly and turn over.

Place the products, seam side down, on a baking sheet lined with parchment (no need to grease). There should be some distance between them so that they do not stick together. Be sure to leave it to proof - for 15-20 minutes in a warm place so that the pies rise, I put it on the open oven door while it warms up.

Brush the spaced pies on top with a loose egg, carefully using a soft brush so as not to let the dough settle. You can sprinkle black sesame seeds on top if you like. And put it in the oven, preheated to 180 degrees.

The pies are baked in the oven quickly, about 20 minutes. As soon as they are browned, you can remove them from the baking sheet.

These are such wonderful oven-baked pies with mushrooms and potatoes, soft and fluffy. They are delicious both hot and cold. Yield: 20 pieces. Bon appetit!

Pies and pies belong to Russian cuisine; any celebration would not be complete without hot, rosy, delicious pies with various fillings. And even without holidays, pies were not served on the tables of Russian, Ukrainian or Belarusian housewives. Each nationality had its own recipes and secrets. Among our closest western neighbors, the national dish is considered to be zrazy - potato pies with various fillings. Potato pies with mushrooms are a type of zraz. It would seem that it could be easier to prepare them, but there are many options for the filling, the dough itself, even the shape and method of breading this dish. Modern food processors will help in cooking, and multicookers, ovens, and grill stoves will turn the cooking process into pure pleasure. And for those who like to tinker in the kitchen, do everything with their own hands, thereby bringing pleasure to their loved ones, family, and friends, some of the recipes listed below are suitable.

What are zrazy? This is potato dough on the outside and an unusual filling on the inside. It would seem that it couldn’t be simpler, but if you look at it and take a closer look, the zrazy will amaze you with its diversity and varieties. The mushroom filling is loved by most: the flavor alone is worth it. This means you need to make potato pies with mushrooms. Cooking:

The potatoes are boiled in their jackets. When cooking, the water should be well salted. Peel the still warm tubers, pass through a meat grinder or thoroughly mash with a masher.
Season the finished puree with salt and pepper. Add a few pinches of dried dill, an egg, flour, and knead into an elastic dough. The resulting mixture should not be too soft, liquid, or crumbly.
Getting ready. Fresh gifts of the forest are thoroughly cleaned, washed, finely chopped, and fried in a deep frying pan with onions until golden brown.
Let the minced meat cool, add finely chopped parsley, onion, and dill to it.
Wetting your hands with water or oil, put a little dough on your palm, form it into a flat cake, put the prepared minced meat deep into it, and carefully seal the edges of the pie.
Fry the prepared zrazy until golden brown, serve with sour cream or sauce.

Pies with champignons are made according to the same principle. The only difference is in the preparation of minced mushrooms:

Having prepared the potato dough, cover it with cling film and let it rest for a while;
fry the champignons in a hot frying pan, evaporating excess moisture, which can spoil the zrazy;
fry the onion separately;
mix the fillings and add finely chopped garlic, grated hard cheese, green dill;
Then form zrazy and fry them in vegetable oil.

The potato dough should be elastic, for this you should use as much flour as possible. The next aspect is breading: you can cook pies without sprinkles, but most chefs recommend making homemade crackers. Dry slices of white bread, rolls, loaves in the oven, sprinkle the product generously with salt and spices. Grind the pieces of bread with a rolling pin or meat grinder, then dry again in a frying pan until dark yellow. Of course, the easiest way is to buy a ready-made pack of breading at the nearest supermarket, but real chefs, fans of their craft, would prefer to spend a little time and create a delicious homemade powder. Homemade breaded champignon pies will become table favorites. So, you should definitely cook this dish.

Salted mushrooms

A filling of salted mushrooms also exists, no need to be surprised. On the contrary, such minced meat is preferred by the Balts, Estonians, and Romanians. Making pies with salted milk mushrooms. Take note of the step-by-step recipe:

Prepare tender yeast dough: dissolve the yeast in warm water, add two types of oil - vegetable and melted margarine. Salt thoroughly, let the dough rise, then knead into a soft, smooth dough. The finished product should rest for about an hour.
Rinse the milk mushrooms thoroughly to remove brine, chop finely, add green onions, garlic, and hold in a hot frying pan for a few minutes so that excess moisture does not spoil the pies.
Form small pies, carefully seal the edges, fry in a large amount of vegetable oil.

Pies with milk mushrooms should cool, remove excess fat with a paper towel, serve with sour cream sauce (mix some sour cream, French mustard, lemon juice). For pies with a salty filling, a delicate Tartar sauce with herbs is also suitable. Preparing such a masterpiece will take about 1.5 hours, but the result will exceed all expectations. You can make zrazy in the same way. Potato dough, breading - no changes, dry the salted mushrooms thoroughly, fill the zrazy, bake in vegetable oil. Pies with salted mushrooms should be eaten slightly cooled with plenty of greens. Bon appetit.

Lenten options

During Lent, you want something tasty, but strict rules prohibit excesses. Lenten pies or zrazy with potatoes and mushrooms are just right for this case. If you are making pies, you don’t need to put an egg in the dough; vegetable oil will be enough. And if the chef is preparing zrazy, then a little starch mixed with flour should be added to the potato dough.

Pies with mushrooms and rice are also a Lenten dish. To prepare a delicious filling, it is recommended to use rice in bags. It cooks quickly and, thanks to the bag, is completely freed from excess liquid without any problems. Champignons are traditionally chosen from mushrooms, fried until golden brown, and a lot of herbs and spices are added. Prepare yeast dough: 360 g flour, 120 g warm salted water, 1 pack of dry yeast concentrate or 1 teaspoon of wet yeast, 3 tablespoons of vegetable oil. Everything is infused for about an hour in a warm place.

Many people love fried potatoes with mushrooms. Potato pies with mushrooms are essentially prepared from almost the same ingredients, just in a different way. I prepare the potato mixture for these pies without adding flour. It is delicious both hot and cold. Be sure to prepare rosy and delicious potato and mushroom pies for your loved ones!

First, I prepare the products according to the list.

I peel the potatoes, wash them, cut them into several parts, add water and cook on the stove until soft.

While the potatoes are cooking, I make the filling. I peel the onions and cut them into cubes.

To prepare the filling, I used frozen red caps and boletus mushrooms. First I defrost them. Pour vegetable oil into a heated frying pan, add mushrooms and onions.

Fry the mushrooms until done. I stir the filling from time to time.

Then salt and pepper the mushrooms to taste and mix.

Using a blender, I grind the mushrooms and onions, but not to a puree, but so that pieces of mushrooms remain, add chopped green onions, mix. Mushroom filling is ready!