Remove stems and slice <quantity>½<unit>cup</unit></quantity> of white button mushrooms

Remove stems and slice <quantity>½<unit>cup</unit></quantity> of shiitake mushrooms obliquely

Slice <quantity>½<unit>cup</unit></quantity> of king oyster mushrooms diagonally

Trim <quantity>½<unit>cup</unit></quantity> of shimeji mushroom bottoms. Divide in pieces

Cut <quantity>4</quantity> scallions in <quantity>5<unit>cm</unit></quantity> long strips

Mix <quantity>2<unit>tbsp</unit></quantity> of melted butter and <quantity>1<unit>tbsp</unit></quantity> of soy sauce until combined

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a hot wok

Add the sliced mushrooms. Sauté until golden

Add melted butter and soy sauce mix. Stir

Add the sliced scallions. Sauté until color brightens

Transfer to serving bowl

Season with black pepper to taste

The Kinoko no Batayaki is ready. Dig in!