Trim the mushroom stalks level with the caps and discard the trimmings.
Place mushrooms in a saucepan over a medium heat with the white wine and crushed coriander seeds. Cook uncovered for about 15 minutes, stirring occasionally, until the wine has almost entirely evaporated. Remove from the heat and transfer to a serving bowl.
For the dressing:
In a bowl, add the vinegar and whisk in one ingredient at a time in the order listed until well blended. Taste and season.
Pour the dressing over the mushrooms and chill in the fridge until ready to serve.
Feel free to add a little minced garlic in step one for some extra flavour.