Break up 1 ½ cups Hen-of-the-Woods mushrooms into 1- to 2-inch pieces. Film the bottom of a large skillet with canola oil and heat over medium-high heat. Add the mushrooms along with 2 slivered garlic cloves. Cook, stirring until the mushrooms are brown and crisp in places, about 8 minutes. Add 1 tablespoon chopped fresh dill and toss. Serve over 1 recipe Hummus Tehina and top with chopped fresh parsley, paprika, and olive oil.