To obtain a puree the potatoes are peeled and cooked. The water was poured. Smash potatoes puree and mix with 1 egg, 20 g butter and a pinch of salt. Add salt and nutmeg. Beat with wire to give air mixture. Cutlets rolled in beaten egg and then in bread crumbs and PANIC until golden brown. At the end of a deep dish with spray applied puree, the bottom is covered with spinach leaves, boiled in salted water and put them on fried cutlets. Cut into slices and stewed mushrooms already allocated over the cutlets and pour the sauce