Makes 6 servings. Difficulty
2 teaspoons coriander seeds 1 whole allspice 5 Tablespoons extra virgin olive oil 1-1/2 lbs. cremini mushrooms, stemmed 2 teaspoons oregano, chopped 2 teaspoon fresh basil, chopped 2 teaspoons fresh Italian parsley, chopped 1/2 teaspoon fresh mint, chopped Lemon juice to taste (about 1 tablespoon) Salt and freshly ground black pepper
Place the coriander and allspice in a mortar and pestle and grind until fine.
Heat the oil in a large heavy skillet over medium high heat. Add the mushrooms and saute with the coriander-allspice mixture, until mushrooms are just tender.
Meanwhile place all the herbs in a bowl and stir to combine.
Add about 1 Tablespoon of the herb mixture to the mushrooms and stir to incorporate. Season to taste with lemon juice, about 1 tablespoon. Transfer to a serving bowl and stir in remaining herbs. Adjust seasonings to taste with salt and freshly ground black pepper. Serve warm or at room temperature.