Spiced Mushrooms With Herbs

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Spiced Mushrooms With Herbs

 

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

 

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 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.

Makes 6 servings.