Ingredients

• 250 g champignon mushrooms
• 200 g cardoncelli mushrooms
• 150 g pioppini mushrooms
• 12 pcs chard leaves
• 3 pcs medium celeriac
• 2 pcs onions
• 3 pcs egg whites
• 2 pcs of celery sticks
• 1 pc carrot
• 1 pc egg
• laurel
• thyme
• dry white wine
• soy sauce
• extra virgin olive oil
• coarse salt
• fine salt
• pepper

For the recipe of celery, cooked in salt, peel the celery stalks, the onions and the carrot and chop them coarsely; let them dry in a saucepan with 3 tablespoons of oil, 3 bay leaves and 1 sprig of thyme for 5-6 minutes. Peel the mushrooms, cut them into small pieces, add them to the vegetables and cook for 20 minutes; add 1 glass of white wine and continue cooking for another 15-20 minutes, then add a couple of tablespoons of soy sauce and 1 glass of water and cook for another 25-30 minutes. Blend coarsely with an immersion mixer, season with salt and pepper and mix everything with 1 egg.
FOR THE CELERY RAPA: Eliminate the celeriac shells and peel them with a potato peeler, trying to maintain the spherical shape. Scald them in boiling salted water for 7-8 minutes, drain and create a hollow with the help of a digger. Distribute the mushroom filling in the cavity of the celeriac, compacting it well. Blanch the chard leaves in boiling water for 30 seconds, then drain them, cool them in ice water and dry them on kitchen paper. Mix 2 kg of coarse salt and 1 kg of salt with 3 egg whites. Grease the celeriac and wrap it in the blanched chard leaves to prevent it from absorbing too much salt. Create a base of salt and egg white on a baking sheet lined with baking paper. Place the celeriac on top and cover it completely with salt, shaping it into a cap; compact it well. Bake at 180 ° C for 45 minutes. Take them out of the oven, break the salt wrapper, remove the chard leaves and divide the celeriac in half vertically. Serve them as you like with a salad of fresh chard and chervil and very thin slices of cedar.