Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Cut the king oyster mushroom in half lengthwise, then slice into 1cm wide strips. Thinly slice the shiitake mushroom caps and shred the stems.

Slice the sausages diagonally into 1cm thick pieces.

Heat butter in a pot over medium heat. Add the shimeji, king oyster, and shiitake mushrooms, and sauté for about 2 minutes until softened. Add the sausages and stir until well combined.

Add the consommé, salt, pepper, and water. Bring to a boil, then cover and simmer on low heat for 5 minutes.