To make the pea puree

1. Heat the vegan butter and oil over medium-low heat. Add in the minced shallot and saute for about a minute. Add in the garlic and saute for 1 minute more. Increase the heat to high and once it starts to sizzle, add in the white wine and saute for 1 minute more. Add in the peas, stir, then add in the broth. Allow the mixture to come to a medium simmer, then reduce the heat back to medium low and reduce to a low simmer for about 5 minutes more.
2. Allow the mixture to slightly cool, then transfer to a blender and puree until completely smooth. Transfer to a container and allow to chill until ready to use.

To make the cream sauce

1. Place all of the cream ingredients into a blender. Puree until smooth, then transfer to a container and allow to chill until ready to use.

To make the king oyster stems

1. Melt the vegan butter over medium heat. Add in the mushrooms in a single layer, then drizzle the 1/3 cup water over the top. Place a lid over the top and allow to steam for about 5 minutes. Remove the lid carefully, then flip the mushrooms over, and saute for 5 minutes more, without the lid. Check the bottom of the mushrooms for a good caramelization, then flip and allow the other side to caramelize.

To serve

1. Place some of the pea puree on a plate, add a mushroom on top, then drizzle with some of the cream. Add a sprig of dill and garnish with whole peas and watercress.