Marinated Mushroom and Arugula Salad

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1/4 cup, plus 2 tablespoons extra-virgin olive oil

10 ounces white or cremini mushrooms, stemmed if woody or dry

1 small red onion, sliced

2 tablespoons water

2 cloves garlic, peeled and roughly chopped

1 teaspoon whole coriander seeds

Pinch red pepper flakes

1 1/2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup white wine vinegar

1/4 cup sliced almonds

8 cups arugula (about 3 bunches)

2 ounces Manchego or Parmesan