If you're pairing these with pasta like us, start by bringing a pot of salted water to a boil and cooking the pasta according to the instructions on the box.
While your pasta cooks, take your king oyster mushrooms out of the package and cut the tops and bottoms off of them. (the tops are still usable but the bottoms aren't). Cut the king oyster mushrooms into one-inch blocks. Score one side of the mushroom with a criss-cross pattern (see pictures for a visual).
Heat 2 tablespoon of vegan butter in a large nonstick pan on medium-high heat. When the butter is melted and sizzling, add your king oyster mushrooms. If your pan is small you may have to work in batches, you don't want them to overlap you want them to all lay flat on the pan. Fry the mushrooms until they start to get a nice golden brown crisp on the bottom being careful not to burn them, about 4-5 minutes. Flip and fry again for another 4-5 minutes until a golden crisp layer is formed on both sides. Remove the mushrooms from the pan.
Melt the remaining butter into the pan. Once melted add your minced garlic and cook for 1-minute stirring frequently. Next, add ¼ cup of white wine and bring to a simmer. Cook for 4 minutes, your sauce should reduce by about half at this point. Remove your pan from heat and stir in 3 tablespoons of lemon juice.
Add your mushrooms back to the pan and stir making sure to coat all the mushrooms with sauce. If you made pasta you can stir your pasta into the pan at this point as well.
Serve and top with parsley and vegan parmesan (optional).