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Kartoffelpäckchen mit Pilz-Nuss-Trüffelfüllung
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5 from 1 vote

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 hr
Cook Time30 mins
Total Time1 hr 30 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


  • 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


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


  • 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



  • 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


  • 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


  • 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)


  • 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