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.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
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:
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
Serving: 4g