Heat the coconut oil in a heavy or cast iron skillet over high heat.
When skillet is sizzling hot, add the button, oyster and shiitake mushrooms, sprinkle with salt and pepper and cook until nice and golden brown, about 3-4 minutes. Add the enoki mushrooms and continue cooking for about a minute, until softened.
Add the coconut cream, water and sliced green onion and stir until all the mushrooms are well coated.