The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms. But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those. I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour. For an even stronger mushroom flavour, you could add some soaked porcini mushrooms when frying the mushrooms. You could even add a little truffle oil for an indulgent twist and extra mushroom flavour!