Trim the roots of shimeji and maitake mushrooms, and separate them by hand. Trim the root of the king oyster mushroom, cut it in half horizontally, and slice it vertically into 5mm pieces. Slice the garlic thinly.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Add shimeji, maitake, and king oyster mushrooms, and stir-fry over medium heat until softened.

Add sake and stir quickly. Season with salt and pepper, and adjust the taste as needed.