I put em in a pan with a small amount of (vegan) butter, about a quarter cup of water, like 3 halved garlic cloves, and some dried stalks of oregano, rosemary, and thyme we got from our friend's garden. Let simmer uncovered on medium heat until water gets absorbed/boils away. Add about two tbps more of butter, and cover. Leave for like4-5 minutes, then flip the mushrooms and spoon butter over them. Do this like four times, or until they get a good sear (mushrooms take a while to cook). Add some spepper, and ya done! (I also drizzled a tiny amount of roasted sesame seed oil over them right at the end, that shit's tight)

I get king mushrooms pretty cheap from my local asian mart, haven't seen them anywhere else for sale, so I dunno where else you could source them from. They're very firm; even after cooking, the pieces from closer to the bottom are a lil rubbery. I've been told scallops are rubbery too to be fair, but I've been allergic to seafood my whole life, so I have no idea what 'real scallops' are like. I like these guys a lot though, always make sure to grab one or two when I can. If you haven't seen them before, they're just kind of a shaft of mush; what's pictured is all from just one mushroom.

Also, in my recipe, I mention to start with a good amount of water. I always do this now with mushrooms, even though most recipe's I see don't. I find if you just cook them in fat, they're little sponges that absorb all that fat, and you have to add extra to get them not to stick, and they end up in the end being real greasy. I find they come out much better if you first cook them in water, or something else you want them to absorb like a sauce, let them soak that up, then add your oil or w/e. They're come out a lot less greasy and heavy, and I think much better.

I usually serve them over rice, but I forgor to hit start on my rice cooker tonight, so I threw together a quick spinach salad instead.