In a deep frying pan heat the olive oil, then add the garlic and shallots and allow them to sweat for a few minutes. Add the coriander, fennel seeds, bay leaf, wine, whole chilli, tomato paste and sugar. Simmer for 5 minutes.
Add the mushrooms and simmer for a further 10 to 15 minutes. If it is too runny, you can then remove the mushrooms and reduce the sauce, before putting them back in.
Garnish with chopped parsley and serve hot or at room temperature with the toasted ciabatta.