Active time: 30 min Start to finish: 45 min

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Finely grind coriander and allspice in an electric coffee/spice grinder or with a mortar and pestle.

　　

Step 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.