Caramelized Mushroom With Black Olives and Cherry Tomatoes

3  cups Cremini mushroom, cleaned with slightly damp paper towel

1 cup black Olives

1 cup cherry Tomatoes

Fragrant spice mix:

2 tablespoon coriander seeds

1 teaspoon juniper berry

1 tablespoon Fennel Seeds

1 Star Anise

1 cinnamon stick

Fragrant herb mix:

1 cup finely chopped fresh mint

1/2 cup finely chopped flat leaf parsley

1/4 cup finely chopped coriander leaf

2 tablespoon olive oil

salt and black pepper 

• lightly toasted ingredients for fragrant spice mix  in a medium heat until releases its fragrant. Cool slightly, in a mortar and pestle crush coriander, juniper berry and fennel seeds lightly, just enough to break the seeds a part
• heat a large saute pan on top of the stove over medium high heat, add olive oil a long with the fragrant spice mix, give a quick stir, add the cremini mushroom, stir again and turn the down the heat to medium, season with salt and black pepper
• cook for a couple of minutes, add black olives to the pan. Shake the pan back and forth to make sure that they are coated well with the spices
• when the mushroom start to caramelized, add tomatoes and cook for another minute or two, shake the pan occasionally, so that tomatoes don't get burn
• add the fragrant herb mix to the pan, gently stir them so that you don't break the tomatoes, continue to cook for about one minute
• turn off the heat and taste to see if need more salt and pepper

Note : good companion for rice pilaf as a vegetarian entree