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What To Do
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1. Make harissa: Place chilies under broiler and roast, turning frequently, until blistered and lightly charred all over, 6-8 minutes. Transfer to a bowl, cover and let steam 20 minutes. Meanwhile, in a skillet set over medium heat, toast coriander, caraway and cumin seeds until fragrant, 2 minutes. Grind toasted spices in a spice or coffee grinder. Once chilies have steamed, rub off skins. Place peeled chilies in a food processor along with ground spices, garlic, paprika, olive oil, mint and lemon juice, and blend to a paste. Remove harissa from food processor and set aside.
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2. Make vinaigrette: In food processor, combine 1 tablespoon harissa, lemon and lime juices and blend to combine. With motor running, add olive and canola oils in a light stream, blending until emulsified.
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3. Saute mushrooms: In a heavy-bottomed skillet, heat canola oil over high heat until shimmering. Add shiitakes and saute until browned and tender, about 2 minutes. Add garlic and thyme, stir to coat mushrooms and cook 2 minutes more. Transfer mixture to a bowl and season with salt and pepper to taste.
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4. Toss mushrooms with 1/4 cup vinaigrette. Reserve remaining vinaigrette and harissa in airtight containers in the refrigerator for later use. Transfer dressed mushrooms to a serving bowl and garnish with cilantro.
