Marinated Mushrooms

In large saucepan, combine water, lemon juice, and salt and bring to a boil. Add mushrooms; bring back to a boil, then reduce heat and simmer for 4-5 minutes until tender. Drain mushrooms, reserving 3/4 cup of the liquid. In same saucepan, combine reserved mushroom liquid, sugar, and vinegar. Tie the bay leaves, coriander, peppercorns, and celery seeds in a small square of cheesecloth and add to the saucepan. Add seasoned salt, pepper, thyme, and garlic and bring to a simmer. Simmer for 5-6 minutes. Add red onion and mushrooms to saucepan and remove from heat. Let stand, uncovered, for 30 minutes. Then remove and discard cheesecloth bundle. Place mushrooms and liquid in a 4-6 cup heatproof container. Add olive oil and stir gently. Cover and refrigerate for 3 days before using, shaking the container occasionally. Store in refrigerator up to 5 days longer. Let mushrooms stand at room temperature for 30 minutes before serving.