Potato packages with mushroom walnut truffle filling

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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
Method
    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
    6. Filling:
  6. Finely chop mushrooms and walnuts
  7. Heat up olive oil in a pan
  8. Finely chop shallots and garlic and roast them in olive oil until translucent
  9. Add mushrooms and walnuts and roast them for 5-10 minutes at high temperature
  10. Chop the fresh herbs and add them to the filling along with the spices and truffle oil
  11. Season one last time and let it cool off
    12. Packages:
  12. 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)
  13. 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
  14. Place the filling on one side and put the other half on top – press it down a little or close the sides
  15. Cut packages (approx. 8 pcs.)
  16. Heat up olive oil in a pan
  17. Wrap the leek leaves around the packages just like a present
  18. Sprinkle some polenta on them and fry them on both sides until they are golden brown (approx. 5 minutes per side)
    19. Vegetables:
  19. Cut the mushrooms, leek and carrots in slices
  20. Finely chop the shallots and roast them in olive oil
  21. Add leek and carrots and roast them for 3-4 minutes, then add the mushrooms
  22. Roast for an additional 5-7 minutes and deglaze with white wine
  23. Add cream and spices and let simmer for a while
  24. Stir in the freshly chopped thyme at the end
  25. If the sauce is too runny, thicken it with 1 Tbsp starch

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