Active Time

　　15 min

　　Total Time

　　9 hr

Ingredients

　　2 cups dry white wine

　　1 teaspoon whole coriander seeds

　　1/2 teaspoon whole black peppercorns

　　3/4 teaspoon salt

　　1 Turkish or 1/2 California bay leaf

　　3 garlic cloves, peeled and smashed

　　1 lb small (1-inch) white or cremini mushrooms, trimmed

　　1/4 cup extra-virgin olive oil

　　Boil wine, spices, salt, bay leaf, and garlic in a deep 10-inch heavy skillet 5 minutes. Add mushrooms and oil, then reduce heat and gently simmer, uncovered, until mushrooms are barely tender, about 15 minutes. Transfer to a bowl and cool mushrooms in liquid, uncovered. Chill, covered, at least 8 hours for flavors to meld. Discard bay leaf and whole spices. Serve at room temperature.

　　Cooks' note:

　　Pickled mushrooms can be chilled up to 1 week.