First of all, to prepare the forest salad, we prepare the mushrooms. Better to choose them small and firm; let’s clean them, cut them into small pieces and season them with a little oregano, ½ clove of minced garlic, a little vinegar and plenty of oil. Let them cook for about 30 minutes over low heat.

Wash the salad, drain it and distribute it evenly on a serving dish. Then add the cooled mushrooms.

Then cut the bread into cubes and toast it in a pan with a drop of oil.

Then add the parmesan flakes, eggs, pine nuts and finally the croutons to the forest salad. Season with a little vinegar if you prefer balsamic, with the remaining oil and with salt and pepper. We mix everything carefully and serve.