1. Prepare the mushrooms: Slice the Shiitake mushrooms into 5mm thick pieces. Trim the root ends from the Shimeji mushrooms and Enoki mushrooms, then separate them into individual clusters.
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2. Heat a large frying pan or teppanyaki grill over medium heat. Add the Unsalted butter and allow it to melt and foam slightly.
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3. Add the prepared Shiitake mushrooms, Shimeji mushrooms, and Enoki mushrooms to the pan. Sauté, stirring occasionally, until the mushrooms soften and release their moisture, about 5-7 minutes.
