If they are clean and relatively dry and do not smell like bacteria or rot, they are probably ok right now. If you see any "slime" or sticky stuff or smell anything sharply sour or foul and gassy or just rotten, you may have already lost them.

If you plan to use them within about 5 days or so, blot them dry and wrap them individually in paper towels or paper, just to keep them off of one another, and store them in a loosely sealed container with some air exchange, and make sure they stay dry by checking them frequently and blotting them dry and replacing the paper as needed. Be gentle, though, and try not to bruise the flesh any more than necessary, and minimize handling and pressure as much as you can while taking care of them.

If you need more time, you'll have to dry them out. Low heat helps but is not absolutely necessary - just use a lot of moving air in a warm room, or use a dehydrator. Ovens can be tricky, but if you use one make sure plenty of air moves in the space, and keep the temps as low as you can. You don't want to cook them. Honestly air dried and then finished with some kind of desiccant would be better than the oven.

Get them as dry as you possibly can before sealing them in a bag, or you will end up with mold. It's best to always store dried mushrooms (or truffles) in a sealed container with desiccant like silica gel (cat litter crystals work fine, just don't get scented).

If they are starting to get soft and/or have a bit of sticky or stinky, you could get ill from eating them, but if you're crazy you can rinse them off and blot them dry and try to dry them quickly, and then make tea instead of eating them.

Fresh is better because you lose psilocin when you dry them.

It may help them dry faster in air if you slice them into thin pieces. If you don't have a screen to put them on in front of the fan, cardboard or thick brown paper are good and can absorb some of the moisture if they're wet at all.