In a large skillet, heat 1/3 cup of the olive oil with the coriander seeds. Add the onion, cover and cook over moderate heat until softened, about 4 minutes. Add the wine, bouquet garni and ground coriander; season with salt. Cover and cook for 5 minutes. Add the mushrooms and lemon juice, season with salt and pepper and simmer over moderately high heat, stirring, until the mushrooms are just tender, about 5 minutes.