Sauté the aromatics: In a large skillet, heat the vegan butter and olive oil over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.

Cook the mushrooms: Reduce heat to low to prevent burning, then stir in the lemon zest and lemon juice, then add the mushrooms. Cook, stirring occasionally, until the mushrooms release their juices and start to brown, about 5–7 minutes. If needed, add a splash of vegetable broth to deglaze the pan.

Build the sauce: Pour in the white wine and vegetable broth, stirring well. Bring to a gentle simmer and let cook for 3–4 minutes to allow the flavors to meld.

Add the cream: Turn the heat to low and slowly stir in the vegan heavy cream, mixing until fully incorporated. Let the mixture return to a simmer, then turn off the heat. Season with salt and black pepper to taste. If the sauce splits, add a splash more cream and stir.

Finish and serve: Stir in the fresh parsley, then remove from heat. Serve hot with crusty bread and lemon wedges for extra brightness. Enjoy straight from the pan by dunking these sleek black tasting spoons—I love how they resemble mussel shells!—and swirling the crusty bread in the sauce.Alternatively, this dish is delicious served over pasta, mashed potatoes, polenta, quinoa, or rice for a heartier meal.