SPICED MUSHROOMS WITH HERBS2 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
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