Ingredients
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 tablespoon unsalted butter
- 1/4 cup fresh flat-leaf parsley
- 1/2 teaspoon dried hot red pepper flakes
- 1 teaspoon garlic clove
- 1/2 pound medium white mushrooms
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation
Baking Directions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
(If using a charcoal grill, open vents on bottom of grill, then light charcoal.
When charcoal turns a grayish white, about 15 minutes from lighting, hold your hand 5 inches above grill rack to determine heat for charcoal as follows — hot: When you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
While coals are lighting, 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, about 2 to 3 minutes.
Transfer seeds to a mortar and pestle or grinder and cool completely, about 3 minutes, then finely grind.
Transfer ground-spice mixture to a large bowl, then mash into softened butter along with parsley, red pepper flakes (to taste), and garlic until combined well.
Toss mushrooms with oil, salt, and pepper in a bowl, then grill on lightly oiled grill rack, covering only if using a gas grill, turning over occasionally, until lightly browned and tender — about 12 to 14 minutes total.
Quarter mushrooms while still hot, then toss with butter mixture and salt and pepper to taste.
Tips:
If you aren't able to grill outdoors, mushrooms can be grilled in a hot, lightly oiled well-seasoned ridged grill pan over moderately high heat.
If you aren't able to find medium mushrooms, you can use small ones but will need to grill them on a lightly oiled perforated grill sheet or slide them onto soaked wooden skewers to prevent them from falling through the grill rack.