Add a touch more EVOO to the pan and saute the shallots and garlic until golden brown, about 2-3 minutes. While the shallots and garlic are cooking, combine the lemon juice, 1/4 cup EVOO, coriander, black pepper, fennel, bay leaf, thyme, red pepper flakes, celery and water in a saucepan. Boil the mixture for 5 minutes. Using a slotted spoon, remove the mushrooms to a bowl and continue to boil the liquid in the pan until it has reduced and is thick and syrupy. Pour the syrupy mixture over the mushrooms and add chopped parsley. Let cool and enjoy! They can be stored in the refrigerator for up to a week.