Slice the mushrooms .
Chop the onions finely .
Heat the oil and cook the onions over low heat for 5 minutes, stirring well.
Add the mushrooms and the wine.
Add the lemon juice to the pan, then add the herbs, salt, coriander and peppercorns, and bring to a boil.
Cover and simmer for 6 minutes.
Remove the lid and continue simmering for 4 minutes.
Remove the herbs and peppercorns.
Transfer to a serving dish and chill for 2 hours.
Serve with crusty bread.