1 1/2 pounds medium-size fresh mushrooms
Vegetable cooking spray
2 tablespoons minced garlic
1/2 cup water
1/3 cup red wine vinegar
1 1/2 tablespoons coriander seeds
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Clean mushrooms with damp paper towels; trim ends from stems.
Set mushrooms aside.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Add garlic; saute 2 minutes.
Add water and remaining 6 ingredients, bring to a boil.
Cover, reduce heat to low, and cook 20 minutes or until mushrooms are tender, stirring occasionally.
Transfer mushroom mixture to a bowl; let cool. Cover and chill at least 8 hours.
Drain mushroom mixture, discarding marinade.