Cut the mushrooms in half, if large then into 4 parts. Finely chop the onion and garlic.
Heat oil well in a pan, transfer onions with garlic, bay leaf and coriander. Sauté until the onions are clear.
Pour the wine into the pan and add the juice from the lemon. Stew for 5 minutes.
Add chopped mushrooms to the pan, salt and pepper to taste, mix well. Stew under the lid for 5 minutes.
Remove the mushrooms from the heat and cool completely, you can try, but still it is better to serve the next day or at least after 2-4 hours.