Vegan King Oyster Mushroom Scallops with Parsnips Three Ways

Name: Vegan King Oyster Mushroom Scallops with Parsnips Three Ways
Ingredients: 4 king oyster mushrooms (stems only); 250 millilitres water (freshly boiled); 1.5 tsp white miso paste; 1 tbsp vegetarian fish sauce ((alternatively use 1 tbsp tamari and a splash of lemon juice)); 1.5 tsp light soy sauce; 1 tsp dried seaweed flakes; 4 parsnips; 2 cloves garlic (one kept whole, one minced); 250 millilitres non-dairy single cream ((e.g. Oatly or Elmlee Plant Based)); 100 grams non-dairy butter; 3 tsp olive oil; 1 bunch kale; salt; pepper; vegan parmesan (optional)