8 chestnut mushrooms, sliced
5 large shiitake mushrooms, sliced
1/4 cup soya sauce or tamari
2 tbsp white wine vinegar
1 tbsp maple syrup
1 garlic clove, minced
1/2 tsp dried mixed herbs
Preheat your oven to 200 degrees celsius.
Stir together all the ingredients for the mushroom marinade in a shallow bowl and then mix in the sliced mushrooms. Place a saucer or similar on top of the mushrooms and a heavy object, such as a jar of dried food such as popcorn kernels, on top as a weight. Leave to marinade until risotto is ready to serve, mixing ones or twice in the process.