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
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.