by Fungi Perfecti
Like our ancestors, I find drying to be the best method for preserving mushrooms. However, I find that cooking them before drying makes for a delicious quick snack.
Thinly slice Chanterelles and marinate over night in your favorite teriyaki or BBQ sauce. Slowly cook the marinated Chanterelles on medium-low in a large skillet for around 45 minutes, adding more marinade as the fungal waters evaporate. Once they are thoroughly cooked put them in the dehydrator over night and add things like black pepper, sesame seeds, ginger, green onions or chili flakes to taste. Once dehydrated you can store them in jars for months; if you can make them last through your next foray!