Christmas Menu Part III – Potato packages with mushroom walnut truffle filling

Potato packages:

• 1 kg 2.2 lbs floury potatoes
• 4-5 Tbsp polenta
• 4 Tbsp flour
• 3 tsp truffle salt (or regular salt)
• Pepper
• Nutmeg

Filling:

• 250 gr 9 oz. mushrooms
• 100 gr 3/4 cup walnuts
• 1 garlic clove
• 1-2 shallots
• 2 Tbsp olive oil
• 1-2 Tbsp truffle oil
• Salt
• Pepper
• Fresh parsley
• Fresh thyme
• nutmeg

Leek:

• 1 Stalk of leek
• Oil for the pan
• Polenta for the packages

Vegetables:

• 250 gr 9 oz. mushrooms (i.e. white mushrooms)
• 2 stalks of leek
• 1-2 carrots
• 2 shallots
• 2 Tbsp olive oil
• 100 ml 1/2 cup white wine
• 150 ml 3/4 cup vegan cream
• Fresh thyme
• Salt
• Pepper

Potatoes:

1. Boil the potatoes in water until they are well done
2. Let them steam off, peel them and mash them with a potato masher
3. Add polenta and flour and mix well
4. Season with salt, pepper and nutmeg
5. Refrigerate them

Filling:

1. Finely chop mushrooms and walnuts
2. Heat up olive oil in a pan
3. Finely chop shallots and garlic and roast them in olive oil until translucent
4. Add mushrooms and walnuts and roast them for 5-10 minutes at high temperature
5. Chop the fresh herbs and add them to the filling along with the spices and truffle oil
6. Season one last time and let it cool off

Packages:

1. Seperate the leek leaves for the packages and blanch them in boiling salt water for approx. 10 minutes until they are soft and then place them in ice water (prepare a bowl with water and ice cubes)
2. Take the potato dough out the fridge, separate it in half and spread both halves on a board with baking paper or foil, approx. 0.5-1” thick
3. Place the filling on one side and put the other half on top – press it down a little or close the sides
4. Cut packages (approx. 8 pcs.)
5. Heat up olive oil in a pan
6. Wrap the leek leaves around the packages just like a present
7. Sprinkle some polenta on them and fry them on both sides until they are golden brown (approx. 5 minutes per side)

Vegetables:

1. Cut the mushrooms, leek and carrots in slices
2. Finely chop the shallots and roast them in olive oil
3. Add leek and carrots and roast them for 3-4 minutes, then add the mushrooms
4. Roast for an additional 5-7 minutes and deglaze with white wine
5. Add cream and spices and let simmer for a while
6. Stir in the freshly chopped thyme at the end
7. If the sauce is too runny, thicken it with 1 Tbsp starch