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?
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.
To thank you for being a friend
Free Shipping – This Weekend Only!
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)