Serves 4  A vegan riff on paprikash. Easy, yet opulent, this dish an homage to my Bohemian/Romanian/Hungarian ancestors. Mushrooms, with their meaty texture and richness, are a natural substitute for the traditional chicken or pork. Serve over soft, fresh greens or make this a main dish by pairing with polenta, the way they do in Hungary.

In a skillet, preferably cast iron, heat oil over medium-high heat. When it starts to shimmer, add minced garlic and optional red pepper flakes. Stir for a minute, releasing their fragrance. When garlic starts to soften and turn golden, add the mushrooms. Continue cooking, stirring occasionally, until mushrooms darken, shrink and start to release their liquid, creating their own broth, about 8 to 10 minutes. Add chopped tomatoes, paprika, caraway and coriander. Cook for another 5 minutes or so, letting flavors meld and the sauce thicken and reduce. Just before serving, scatter in the chopped dill and stir in in lemon juice. Season to taste with sea salt and pepper.