Sauté in olive oil. Add some of the mushrooms cut into thin slices and season with vegetable stock and whipped cream.
Steam the spinach in butter until soft, stir in a little whipped cream. Cut the potatoes into slices and fry them in hot oil, season with salt and pepper.
Form the spinach in the middle of the plate, put the sliced potatoes on top and decorate with a few mushroom slices. Spread the fried potato slices evenly around the edge.