1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste
Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.
Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.
Grate mushrooms, and stir-fry with the vegetable oil leftovers.
Grate (or crush) the 1 baked sheet, and set aside.
Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.
Cover with the next baked sheet, and repeat until you run out of ingredients.
Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.
Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.