Cut leek into rings, fry in butter for 2-3 minutes, then add mushrooms and fry stirring for additional 2 minutes. Salt, pepper, add nutmeg, pour wine and cream and stew until thickens.

Grate coarsely potatoes or cut intop stripes. Add salt, pepper, greens and stir up.

Melt butter, put potatoes, fry potato cake both sides until golden. Put potato base on papper napkin, when butter is absorbed, remove it in the greased mold.

Put over mushroom mass.

Roll out thinly the dough, cover mushroom mass with it and brush with whisked egg. Bake in oven for 8-10 minutes over 390°F until the dough goldens.