Shred 9 oz oyster mushrooms with your fingers into bite-sized pieces; set aside.

Lightly crush ½ tsp coriander seeds using the side of a knife on a cutting board or a mortar and pestle (no need to make a powder).

Peel and thinly slice 3 cloves garlic; set aside.

Wash and finely chop 1 Tbsp fresh thyme and 1½ Tbsp fresh parsley; set aside.

Thinly slice ¼ red chili (remove seeds if you prefer less heat); this is optional—omit if you don’t want spice.

Squeeze 1 tsp fresh lemon juice and set aside.

Heat a cast-iron skillet or frying pan over medium-high heat until hot.

Add most of the olive oil (about 2 Tbsp) and the crushed coriander seeds to the pan. Stir and fry the seeds for about 1 minute to release their aroma.

Add the shredded oyster mushrooms to the pan, season with salt and black pepper to taste, and cook, stirring occasionally, for about 5–6 minutes until the mushrooms start to turn golden brown and get crispy edges.

Reduce the heat to medium-low. Add the remaining 1 Tbsp olive oil, then add the sliced garlic, chopped thyme (1 Tbsp), chopped parsley (1½ Tbsp), and the sliced ¼ red chili (if using). Stir and cook for about 2–3 minutes until the garlic is fragrant and the herbs have wilted but not browned.

Stir in the 1 tsp fresh lemon juice, taste, and adjust seasoning with additional salt and/or black pepper if needed. Remove from heat and serve.