- 2 teaspoons coriander seeds
- 1 teaspoon whole allspice
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds mushrooms (1 to 1 1/2 inches in diameter), stems trimmed flush with caps
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper. Remove from heat and cool to warm or room temperature. Stir in remaining herbs.