Button mushrooms have a very subtle flavour while oyster mushrooms have a very slight oyster taste that is enhanced with cooking. Enokis have a long, thin stem and a tiny button cup. They have a unique crunchy texture when eaten raw.
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about 700 g button mushrooms, halved
150 g portobello or Swiss brown mushrooms, thickly sliced
Preheat oven to 200°C. Mix button, Swiss brown and oyster mushrooms with garlic and thyme in a roasting pan; drizzle with oil. Roast about 20 minutes or until tender. Add enoki mushrooms; roast another 5 minutes.
Place warm mushrooms in a large serving bowl; add onion, parsley, chives and vinegar. Add a little salt and a generous amount of pepper. Toss to combine.