Wash and cut 2 large king mushrooms into 1/4 inch rounds.
Saute the mushroom rounds in 3 tbsp butter in a skillet over medium heat for about 4 minutes on each side sprinkling them with 1/4 tsp of salt on each side.
Add 4 cloves of minced garlic once each side has cooked and turned darker and appears wet.
Saute garlic and mushrooms for another 2 minutes over medium-low heat.
Add 1 cup of vegan sour cream, 1 cup of water, and 1 tsp of salt.
Stir well and simmer for a few more minutes until the sour cream and water have fully combined.
Add fresh parsley and serve hot over pasta or rice.
Notes
Tips:
The thicker that you cut the scallops, the longer that they will need to cook.
You will know if the mushrooms are cooked when they turn a shade darker and start to release their juices.
Add the garlic only a minute or two before adding the sour cream to make sure it doesn't burn.
Stir in the sour cream and water until it forms a cream sauce.
Note: The garlic cream sauce will appear a little watery when cooking, but it will thicken as soon as it starts to cool slightly.