King Oyster Mushroom Scallops

1: Slice the bottom root ends and the caps/tops off the mushrooms. Slice the remainder of the white trunk into 1 inch thick pieces.

2: In a frypan, add in all the mushroom pieces flat down, pour in the vegetable stock, and add in the kelp. Cover and bring to a boil, allowing to cook for a few minutes.

3: Once the mushrooms have released extra liquid, remove the lid and boil until all liquid has evaporated.

4: In a separate pan, heat olive oil and sear the mushrooms on both sides until golden.

5: Add vegan butter and melt, then add garlic and cook for about 2 minutes. Incorporate lemon juice, season with salt and pepper, and toss in parsley.

6: Arrange the mushrooms on a plate, spoon over the lemon butter sauce, and serve.