Crazy August rain has made this a banner year for foraging--I have 10 pounds of fresh chanterelle mushrooms to put up. I have read that dehydrating them sacrifices much flavor. Others say they've had success pan-frying then freezing. Anyone have actual experience and a good method for preservation with this particular mushroom?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)