Picture this: Crispy, buttery Daring Pieces smothered in a shroomy cream sauce and resting on a bed of your favorite pasta. You want this. You need this. Hell, you deserve this.
Preheat a large skillet over medium-high heat. While the skillet comes up to temperature, combine the thawed daring pieces, flour, 1/4 tsp salt and 1/4 tsp pepper in a large bowl until the daring is evenly dredged in the flour mixture. Add vegan butter and olive oil to the skillet and swirl to coat. Arrange the dredged daring pieces in the skillet, shaking any excess flour off of each piece. Cook for 4 to 5 minutes on each side, or until crisp and golden brown. Remove to a paper towel lined plate and reserve.
To the same skillet, add the mushrooms and onion plus a generous pinch of salt. Sauté for 7 to 8 minutes, or until the mushrooms have released their moisture and begin to brown. If the mixture starts to look dry, drizzle in olive oil as needed. Add the garlic and sauté for 1 to 2 minutes, or until fragrant.
Pour in the veg stock, Marsala wine and cashew milk, stirring to combine. Bring the mixture to a gentle simmer and cook over medium-low heat for 5 to 8 minutes, or until the sauce produces thick, starchy bubbles and is reduced by about half. Season with salt and pepper to taste and stir in the fresh parsley. Add the reserved Daring Pieces to the skillet, and drench with the Marsala sauce.
To serve, spoon a generous portion of the Daring Marsala (and that luscious sauce) over your favorite pasta, sprinkle with extra parsley. Devour at will.