Toast the coriander seeds and grind them with the salt. Transfer to small saucepan and whisk with olive oil and balsamic vinegar. Bring to a boil and stir in the mushrooms. Simmer for 15 minutes, or until soft. Drain the mushrooms through a sieve, pressing down with a spoon and saving the liquid.

Transfer the liquid back to the saucepan and add vermouth, thyme, bay, fennel, and garlic. Bring to a boil, then simmer for 15 minutes. Strain through a sieve, discard solids. Stir together mushrooms, drained liquid, kasseri, and 2 tbs cream. Transfer to small oven-proof dish. Pour 1 tbs cream over top. Bake 15 minutes at 350°, or until heated through.