Take the hearts of palm and cut them each twice, into 3 equal sized pieces, resembling scallops. This gave me 15 "scallops" per can.
Whisk together all marinade ingredients. Add the hearts of palm to an 8 x 8 baking dish or anything else that will fit them side-by-side. Pour the marinade over the top and leave them for two hours. If using a wider dish, and they aren't covered to the top with liquid, flip them halfway to make sure both sides absorb the marinade.
Once the scallops have marinated, melt 2 Tbls vegan butter in a large skillet over medium heat. Using either your hands or tongs, add the hearts of palm (but not the marinade) to the skillet. Cook them in the butter, on each side, until browned. About 4 - 6 minutes per side.
Remove the hearts of palm from the skillet, wipe it clean, and add the white wine, onion, garlic, and lemon. Sauté for one minute.
Add the remaining butter, mushrooms, cream, and spices and stir. If needed, turn heat down slightly to prevent liquid from boiling. Sauté, occasionally stirring, until onions are translucent and mushrooms are soft.
Return the hearts of palm to the skillet and sprinkle with the parsley. Cover the skillet with a lid for 3 minutes, making sure the sauce stays at a light simmer, turn down heat if needed.
Remove from heat and serve. Sprinkle with more fresh parsley, if desired.