Vegan Potato Roll with Mushroom and Nut Filling | Recipe - Zucker&Jagdwurst

Name: Vegan Potato Roll with Mushroom and Nut Filling | Recipe - Zucker&Jagdwurst
Ingredients: 20 g (0.75 oz) dried porcini; 2 shallots (e.g. by EDEKA); 2 garlic cloves; 500 g (1 lb) mixed mushrooms (e.g. button mushrooms and oyster mushrooms by EDEKA); 150 g (5.5 oz) leek; 75 g (2.5 oz) hazelnuts (e.g. by EDEKA Bio); 2 tbsp plant-based cream cheese; vegetable oil for frying; salt; pepper; 500 g (1 lb) floury potatoes; 50 g (0.33 cup) semolina; 100 g (0.75 cup) potato flour; 1 tbsp vegan butter; ¼ tsp dried thyme; nutmeg; olive oil for greasing; fresh parsley for serving; 2 tbsp flour; 500 ml (2 cups) broth from soaked dried porcini; 250 ml (1 cup) plant-based heavy cream; 1 tsp mustard; lemon juice

www.zuckerjagdwurst.com

Looking for a vegan Christmas dish or a proper Sunday dinner? This potato roll filled with mushrooms and nuts comes along just at the right time.

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Ingredients

20 g (0.75 oz) dried porcini
2 shallots (e.g. by EDEKA)
2 garlic cloves
500 g (1 lb) mixed mushrooms (e.g. button mushrooms and oyster mushrooms by EDEKA)
150 g (5.5 oz) leek
75 g (2.5 oz) hazelnuts (e.g. by EDEKA Bio)
2 tbsp plant-based cream cheese
vegetable oil for frying
salt
pepper
500 g (1 lb) floury potatoes
50 g (0.33 cup) semolina
100 g (0.75 cup) potato flour
1 tbsp vegan butter
¼ tsp dried thyme
nutmeg
olive oil for greasing
fresh parsley for serving
2 tbsp flour
500 ml (2 cups) broth from soaked dried porcini
250 ml (1 cup) plant-based heavy cream
1 tsp mustard
lemon juice