1. Medallions rinse. Marinate the medallions in a mixture of paprika, mixed peppers and soy sauce. Mix thoroughly and leave at least for 15-20 minutes.

2. Peel the potatoes, boil in salted water until tender. Mash the potatoes until smooth, (no lumps), add the yolk, melted butter, warmed cream and mix thoroughly. All ingredients are approximate, mashed potatoes should be lumpy! The thicker the puree, the better it will hold shape. I almost overdid it with cream, and my smoothie has settled more than it should.

3. While cooking potatoes, mushrooms clean with a damp cloth from dirt, cut into small pieces. Onion cut into small cubes. Fry in mixture of butter and sunflower oil onions and mushrooms. Add the flour, salt, stir well, pour in warm cream. Cook until thick.

4. Medallions a little dry with a paper towel and quickly fry both sides over high heat until Golden brown. Put on a baking tray lined with parchment (I have a baking Mat) medallions with a distance of about 7 cm, sprinkle over a large spoonful of mushrooms.

5. Preheat the oven to 200 degrees. At this time, using a pastry bag or a syringe (nozzle star) to put on top of the spiral medallions with mashed potatoes. Sprinkle with grated cheese. Bake in preheated oven for 20 minutes until slight Browning.