My wife left some oyster mushrooms and a portabella mushroom out for two nights in brown paper bags. They appear kinda dried out but otherwise ok. Can I use them in my risotto as planned? Any tips for rehabbing them?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
SMSF is a trusted home cook.
I would use them. In my opinion, if you're using them in a risotto it'll work out just fine even if they're a little dried out because of the broth/liquid you'll be using.
(And be sure to scrape out the gills on that portobello with the edge of a spoon or they'll turn the risotto an unappealing grey color.)
PHIL is a trusted home cook.
They will be fine once you cook them. Cooking produce that is past it's prime is a great way to use them up rather than wasting them. Enjoy!
Please enter a valid email address.
Well played. You deserve a cookie.
Could this be our next culinary binge watch?
Netflix's New Baking Show
5 Mini Weekend Projects to Make You Feel Like a Superhero
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.