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. Give them a stir and let them dance around 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, which blooms in hot liquid, 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.