SPICED MUSHROOMS WITH HERBS

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, divided use
2 teaspoons chopped fresh flat-leaf parsley, divided use
2 teaspoons chopped fresh mint, divided use
1/2 teaspoon salt
1/2 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 fresh herb, salt and pepper. Remove from heat and cool to warm or room temperature.

Stir in remaining herbs.

Makes 6 servings
Source: The Best of Gourmet, 2002