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Slice the king oyster mushrooms into ½-to 1-inch (1-to 2.5-cm) pieces. Use a small sharp knife to cut a crisscross pattern into the surfaces of the slices, about 0.04 to 0.08 inch (1 to 2 mm)deep
Melt the vegan butter in a large, nonstick pan over medium heat. Add the garlic and a pinch of salt. Set the mushroom slices into the pan flat and fry for 3 for 4 minutes, until the bottoms become golden. Flip and repeat on the second side
When the second side is just about done, sprinkle in your fresh thyme, and cook for 1 minute. Remove from the heat and serve immediately. Spoon the melted garlic butter and thyme over the mushroom scallops when serving
Serve alongside parsnip mash and a delicious teriyaki seitan steak