Heat the extra virgin olive oil over medium heat until hot. Add the diced onion, garlic, and ginger. Season with kosher salt. Cooking and stirring until a light brown.

Reduce the heat to low add chili powder, and tikka Marsala seasoning. Stir and lightly toast the spices.

Add the crushed tomatoes, stirring to combine. Cook for 25-30 minutes.

Reduce the heat to low. Stir in the cashew cream or vegan yogurt. Cook for 2-3 more minutes.

Cut the King oyster mushroom into rounds about 1 inch thick. Score the top of the mushrooms.

Heat a large sauté pan over medium-high heat. Add the extra virgin olive oil. Place the King oyster rounds score side down, and season with kosher salt. Use the chef's press to press down the mushrooms. Cook until golden brown, flip and cook the other side until golden brown.

Remove the mushrooms and add another dash of oil.

Combine the flour, poultry seasoning, and dash of salt. Add another dash of extra virgin olive oil to the sauté pan.

Place the cluster into the pan, cooking until golden brown and crisp on both sides.