In a bowl, finely chop the garlic, add the olive oil and soy and mix. Add the mushrooms and stir so that they marinate well.
In a non-stick pan, sauté the mushrooms over high heat with a little olive oil until they turn brown and soften. Then, remove the mushrooms from the heat and add them to a bowl with the balsamic cream and lemon juice.
In a deep bowl add the Palirria hummus and make a hole in the center where we place the mushrooms. For extra color and aroma, add chopped chives.