In a large saucepan over medium heat, sauté garlic in olive oil until golden brown, about 2 min. Add mushrooms, wine, vinegar, thyme, coriander, and salt and pepper to taste. Cover and cook mushrooms, until tender 5 to 7 min.
In a small bowl, combine sherry vinegar, olive oil, shallots, salt and pepper.
Remove mushrooms from liquid and cut in half if large. Combine with mâche and endive in a large salad bowl. Drizzle with vinaigrette and toss gently. Garnish each serving with cheese shavings.