Cut off the brown caps from the king oyster mushrooms and discard the tough bottom inch. Slice into 1/4 inch rounds and shape into shrimp-like forms.

In a medium saucepan, combine water, kelp flakes, Old Bay seasoning, and salt. Bring to a boil, then remove from heat and cool slightly.

Pour the hot broth over mushroom pieces in a bowl and allow to marinate for 20 minutes.

Heat a large skillet over medium heat. Add vegan butter and melt to coat the bottom of the pan.

Add marinated mushroom shapes to the skillet and sauté for about 3 minutes until lightly browned. Flip and continue cooking.

If using, add minced garlic in the last minute of cooking, stirring gently.

Optionally, squeeze lemon juice over the cooked vegan shrimp before serving. Serve immediately.