Start by finely chopping the chestnut/baby bella mushrooms until roughly chopped. For the shiitake mushrooms, remove the stems (as the stems are often too fibrous to use) and thinly slice the caps. Tear the oyster mushrooms into thin strips.

750 g chestnut mushrooms 250 g shiitake mushrooms 150 g oyster mushrooms 20 sage leaves, finely chopped 10 thyme sprigs, leaves finely chopped 1 rosemary sprig, leaves finely chopped