Wash greens, place in saucepan and boil over medium-high heat for 30 minuets. Strain and dry.
Wash potatoes, place in separate saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. Dry and mash.
Mix mushrooms, cheese and mashed potatoes in the same sauce pan used to cook potatoes in, add 1/2 cup cream and simmer very slowly over low-heat for 8 minuets, stirring all the time. Add nutmeg, greens and season with 1 dash of salt and 1 dash of pepper.
Add flour and mix well with pan off of heat. Allow to cool. Drop spoonfuls of mixture into separate sauce pan of hot oil, browning well on both sides. Take out and set aside.
In bowl, mix egg, butter, sugar, mustard, 1 dash of salt and 1 cup of cream. Drizzle over hot cakes.