Originally Posted By: Bent Metal
I have dehydrated Morels and have had good success. Cut shroom in half, Dehydrate, vacuum seal, and freeze. Before cooking you have to re-hydrate them in water or milk, then cook as desired. Have not tried Chanterelles or any other mushrooms for that matter but I would imagine the principals are the same??


One reason why chanterelles do not dry well is due to the cellular structure.

Chanterelles have long stringy fibers. you can pull them apart into stringy pieces when you're preparing fresh ones for cooking. However, when dried, these stringy fibers do not reconstitute well, and the result is like chewing on a wet rope.

Boletes, lobsters/russulas, and other mushrooms have a cell structure that allows them to be broken up into smaller pieces, rather than long strands of fibrous material like chanties. These boletes, lobsters/russulas with that particular cell structure seem to dry and reconstitute much better.