|Garlic||2 Tablespoon, minced|
|Water||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Coriander seeds||1 1⁄2 Tablespoon|
|Dried thyme||3⁄4 Teaspoon|
|Dried oregano||3⁄4 Teaspoon|
|Fresh mushrooms||1 1⁄2 Pound|
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add garlic; saute 2 minutes.
Add water and next 6 ingredients; bring to a boil.
Stir in mushrooms.
Cover, reduce heat to low, and cook 20 minutes or until mushrooms are tender, stirring occasionally.
Spoon mushroom mixture into a bowl; let cool completely.
Cover and chill at least 8 hours.
Drain mushrooms; discard marinade.