Cut any thick stalks off the broccoli and cut into fairly thin pieces. Divide the broccoli spears into medium sized florets. Steam or boil both stalks and florets until just soft but still bright green. As soon as cooked, plunge into cold water to stop the cooking process and then drain and set aside.
Chop the garlic as finely as possible. Grind the coriander seeds in a mortar and pestle. Using a sharp knife slice the mushrooms into 5mm slices.
Put the olive oil in a saute pan over a medium heat. Add the crushed coriander seeds and sliced mushrooms and stir until mushrooms are just soft.
The add the garlic and stir for 1 minute. Lastly add the broccoli and stir for further 30 seconds.
Remove pan from heat and season with salt and pepper. Turn into heated serving dish. You can also serve this dish at room temperature.