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

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 saute mushrooms with spices, stirring occasionally, just until tender, 10 to 12 minutes.
3. Stir in lemon juice, 1 teaspoon of each herb, and salt and pepper.
4. Remove from heat and cool to warm or room temperature.
5. Stir in remaining herbs.

coriander seeds, whole allspice, extravirgin olive oil, mushrooms, lemon juice, fresh oregano, flatleaf, fresh mint, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/spiced-mushrooms-with-herbs-105211 (may not work)