2 lbs. small mushrooms, washed
1/4 c. water
1/4 c. olive oil
1 tbsp. white vinegar
1 celery stalk
1 clove garlic, chopped
2 lemons (the juice only)
1/2 tsp. thyme
1/2 bay leaf
3/4 tsp. fresh ground coriander
8 peppercorns
1/2 tsp. salt

Combine all of the ingredients in a saucepan and bring to a boil. Simmer for five minutes, stirring occasionally. Pour into a bowl and refrigerate overnight. Serve.