About storing the chanterelles I have tried three methods: 1- Saute them in a dry pan. If you add too much fat ,then wont be good as long in the freezer. (a little fat is ok) Package and freeze. 2-Freeze in the entire mushroom, whole as they are. This is perfect, except it takes up way too much freezer space. Where as method 1 shrinks them to nothing. 3- My favorite method is drying them and then packing them. I have a dehydrator, so it takes about 2 hours at a low heat. Otherwise, you can lay them out all over your house and wait a few days. Just don't stack them on each other, since all that liquid wants out, they easily spoil if the process takes too long. The beauty of method 3 is you can easily grab a hand full is you making a risotto, stew, quiche, sauce, etc. I always have a glass jar here my stove, hjust in case. I use them on pizzas, sandwiches, sauces, pancakes, etc. Delicious!