Mushrooms: I separated the white and brown clamshell mushrooms at the root end (left half in #1). I cut into the end of the royal trumpet and tore it into two or four pieces depending on the size the mushroom. (#2).
I first sautéed a shallot (one medium, thinly sliced) in olive oil and dark sesame oil (1 tbs) on medium high flame for s few minutes until soft and slightly browned. I then added the mushrooms. After an additional few minutes of sautéing, I added garlic (one small clove, finely chopped). When the garlic became fragrant I added sake (1 tbs) mirin (1 tbs), and soy sauce (1/2 tbs) and put on a tight-fitting lid and turned down the flame to let it steam for several minutes.After the liquid was almost all gone (#3), I added "shiokara" squid and guts (2 tsp) and quickly mixed in then cut the flame (#3). After cooking, the volume of the mushrooms reduced quite a bit and the amount was just perfect for two small servings (#4).
I further garnished it with chopped chives and sprinkles of Japanese 7 favored red pepper powder or Shichi-mi tougarashi 七味唐辛子. This was a good dish for cold sake but, to me, it was too sweet (from the mirin and sautéed shallot). The addition of shiokara gave some saltiness and subtle and interesting sea food (or "fishy" if you prefer) flavor. I am not sure adding shiokara was particularly successful. Next time, I may stick to more simple butter and soy sauce with sake to make this dish.