I love chantrelles--one of the best things about Fall in my mind! I like to dry saute chantrelles before making anything with them--just heat up a skillet to high, throw in the cleaned, chopped mushrooms and salt them down a bit to draw out the moisture. Stir them around for 5-10 minutes until the moisture is gone, being careful not to burn them, and then I'll turn down the heat to medium and add some butter and cook them for a few minutes longer. It kinda concentrates the flavor. From there you can freeze em, cream of mushroom soup or whatever. Awesome!