Clean the mushrooms with kitchen paper.
Cut off the stalks and halve or quarter the mushrooms according to size.
Clean the oyster mushrooms, trim the stalks and cut the tops into bite size pieces.
Clean the shiitake and remove the hard stalks.
Cut the bacon into thin strips, then into fine cubes.
Peel the onions, cut in half and cut into fine strips.
Wash the parsley, shake dry, and tear the leaves into pieces.
Heat 1 tbsp oil in a non-stick pan, add the mushrooms and fry, stirring, until the water released has evaporated.
Remove the mushrooms and set aside.
Heat the remaining oil and fry the onions until translucent, then set aside.
Fry the bacon in the frying pan, stirring. Add the mushrooms and onions and season with salt and pepper. Stir everything for 5-10 minutes until the mushrooms are lightly browned. Season the mushrooms with salt and pepper and mix the parsley. Serve with rye bread if desired.