Ingredients

• 2 teaspoons coriander seeds
• 1 teaspoon whole allspice
• 5 tablespoons extra-virgin olive oil
• 1 1/2 lb 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

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Instructions

1. Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 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.