Clean the mushrooms and heat their hats in the oven for a few minutes. Chop mushroom's legs and fry in a skillet without fat along with the potatoes. Beets cut into quarters.
Remove hats, place on a plate, sprinkle with grated Parmesan cheese and chervil, and then apply a portion of potatoes and a few quarters of beets. Decorate with salad leaves.
Use the oven instead of frying pan - just add potatoes to mushroom's hats.