Place the dough sheets next to each other, cover them and let them thaw at room temperature for about 1 hour. Clean, wash and chop the mushrooms, except 4 pieces, and spring onions. Heat the fat in a pan and fry both in it. Season with salt and pepper. Leave to cool.
Knead the yeast dough and roll out to a rectangle (25x40 cm). Mix mushrooms and cheese and spread on the dough. Roll up from the long side and cut into 12 slices. Place on a baking tray lined with baking paper and leave to rise in a warm place for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Clean, wash and slice the remaining mushrooms. Mix vinegar, salt and pepper. Add oil and marinate the salad.
Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Clean, wash and slice the remaining mushrooms. Mix vinegar, salt and pepper. Add oil and marinate the salad. Arrange yeast snails on the salad