Trim the hard ends off the eryngi mushrooms and cut lengthwise into 4 to 6 pieces. For the shiitake mushrooms, cut off all but 1 cm of the stem then quarter the cap. Trim the root ends off the shimeji mushrooms and separate into clusters.
In a non-stick frying pan over medium heat, cook the (1) mushrooms until they are golden brown.
Mix the (A) seasonings. Fold the perilla leaves in half lengthwise and cut them into julienne strips (sen-giri). Serve the (2) mushrooms and the mixed (A) ingredients garnished with the green perilla.