Hello lovelies, after we enjoyed the beetroot soup and the dip platter, it is now time for: Christmas menu Part 3 – potato packages with mushroom walnut truffle filling! The main course of a festive meal should definitely be something special. I didn’t want a recipe that is available online in all variants. After some research I found mostly nut roast, vegan roulades or filled puff pastry, but I wanted to make something different. Also, in the end the potato packages were my mom’s idea, who is also very creative with food.

Main course

So we made some delicious potato packages with a mushroom walnut filling. As a special highlight I refined them with truffle oil (if you don’t like truffles you can just drop it). They are wrapped in leeks and roasted crispy with a polenta coating. This is how you can spoil your loved ones without serving a heavy meal. I added a light mushroom leek vegetable mix with fresh thyme and a delicious white wine and cream sauce.

Kartoffelpäckchen mit Lauch-Pilz-Gemüse

Here is the recipe for potato packages with mushroom walnut truffle filling:

Kartoffelpäckchen mit Pilz-Nuss-Trüffelfüllung

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

Potato packages with mushroom walnut truffle filling, a sophisticated recipe for a festive meal. Vegan and delicious.
5 from 1 vote
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

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

Instructions

Potatoes:

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

Filling:

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

Packages:

  • 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)
  • 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
  • Place the filling on one side and put the other half on top – press it down a little or close the sides
  • Cut packages (approx. 8 pcs.)
  • Heat up olive oil in a pan
  • Wrap the leek leaves around the packages just like a present
  • Sprinkle some polenta on them and fry them on both sides until they are golden brown (approx. 5 minutes per side)

Vegetables:

  • Cut the mushrooms, leek and carrots in slices
  • Finely chop the shallots and roast them in olive oil
  • Add leek and carrots and roast them for 3-4 minutes, then add the mushrooms
  • Roast for an additional 5-7 minutes and deglaze with white wine
  • Add cream and spices and let simmer for a while
  • Stir in the freshly chopped thyme at the end
  • If the sauce is too runny, thicken it with 1 Tbsp starch
Tried this recipe?Mention @frei_style or tag #frei_style!

You can easily prepare the potato dough in the morning and wrap and fry them in the evening, that saves you some time. Simply cut them as required and refrigerate them, preparing them is really easy. I would make the vegetables fresh though, they just taste best fresh. We had a sauce with cranberries and pomegranate along with this meal and it was super delicious. Let some fresh cranberries and pomegranates simmer in some juice, sweeten with maple sirup and thicken with some starch.

Kartoffelpäckchen mit Pilz-Nuss-Trüffelfüllung

How do you like these little potato presents, aren’t they cute? They are a true taste experience with their savory filling of mushrooms, walnuts and truffle oil. You will definitely spoil your loved ones with these.

So this was the main course of this year’s Christmas menu, I hope you have developed some appetite! Last year I cooked some savoy packages with a black rice filling, they were very yummy (you can find the recipe here). Of course you have the option to pick individual components from this and last year.

Now we should all be full and satisfied, there is only one thing missing: dessert!

You can find Part 1 and 2 of the Christmas menu here and here.

Love,Verena

This post is also available in: DE

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