Spiced Mushrooms

Day 5 of the 30 recipes brought a simple mushroom dish. I am currently without a grill, so rather than grill these as is called for in the recipe I cooked them in a hot pan.

This recipe is from Chris Schlesinger from East Coast Grill.

Spiced Mushrooms
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 tablespoons unsalted butter, softened
1/4 cup coarsely chopped fresh flat-leaf parsley
1 to 1 1/2 teaspoons dried hot red pepper flakes
1 small garlic clove, minced
1 1/2 lb medium white mushrooms (2 inches wide), stems trimmed flush with caps
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat a dry small heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast coriander and cumin seeds, shaking skillet frequently, until a shade darker, 2 to 3 minutes.

Transfer seeds to mortar or grinder and cool completely, about 3 minutes, then finely grind.

Remove spices and smash garlic, then add the softened butter along with parsley, red pepper flakes (to taste), and spices until combined well.

Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 12 to 14 minutes total.

Toss with butter mixture and salt and pepper to taste.