Ciabatta with celery stew and chestnut mushrooms

Wipe mushrooms with kitchen paper and cut into slices. Pecorino coarsely grate. Keep 3 tablespoons separate from pine nuts. Remove celery stalks from celery. Keep a few leaves for garnishing. Peel garlic. Rest of celery and pine nuts with garlic (in food processor) coarse chopping. Add 3 tablespoons of oil and half of pecorino and mix into a smooth paste.

Cut Ciabatta in half and cut each half into 2 pieces. Roast pieces in a toaster or under a grill in approx. 2 minutes. Heat the remainder of oil in large frying pan. Mushrooms are fired on high heat in about 4 minutes browning, evaporating moisture. Scatter the remaining pine kernels and fry approx. 1 minute. Season the mushrooms with salt and pepper. Cover Ciabatta generously with celery stew. Mush the mushrooms over it, sprinkle the rest of the pecorino over it and garnish with celery leaves.