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Cut the mushrooms into bite-sized pieces – for oyster, tear them up; for button or chestnut, cut in half; for portobello, cut into 8 pieces.
Heat the oil in a wide frying pan over a medium-high heat and add the mushrooms in a single layer so they brown evenly (you may want to do this in batches).
Cook for 5 minutes until the mushrooms have taken on a lovely colour and tenderised.
Remove from the pan and lower the heat.
Add the butter and garlic and cook gently until it softens and caramelises.
Add the soy sauce, then return the mushrooms to the pan and stir everything together.
Finish with a pinch of black pepper and truffle oil, if using.