For two people, I used three chopped (into eighths) normal button mushrooms, three chopped (into eighths) swiss mushrooms, a large handful of shredded oyster mushrooms and a handful of enoki. Melt a little butter in a fry-pan and add a teaspoon of garlic, the mushrooms and a pinch of dried thyme. Saute until mushrooms are soft (about five minutes).
Turn off heat and sprinkle about 1/4 cup of fetta over the top.
Serve on your desired toast (we used rye sourdough) and enjoy! Mushrooms are so meaty that they are a filling breakfast to have and the combination of the mixed mushrooms with fetta is so yummy.