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!