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

Prep 60 min·Cook 30 min·Total 90 min·VEGAN

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:

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

Notes

Tip from my kitchen: let the potato dough cool down well, it is far easier to fill and seal once cold. Shock the blanched leek leaves in ice water so they stay flexible and don't tear when wrapping. If you like, refine the filling with a good truffle oil – use it sparingly, it is intense. The packages taste best straight from the pan, golden and crisp.