Cheapskate is right. You can dry morels and bolete very nicely. Reconstitute them in water, milk, wine, etc, but be sure to use that liquid in whatever you're cooking. The most of flavor will be in the liquid, not in the rehydrated mushroom. So don't throw out the liquid.

I never dehydrate chanterelles, for the reasons already stated. I just saute them lightly and freeze.

Also, for drying morels with a dehydrator, use the racks but don't turn on the fan. Just cut them in half, and dry them in a warm place on the racks. Using a fan will eliminate all the spores from the morel. The spores are where the flavor is. All the spores will be stuck to the fan blades, and not on your mushroom. And they will be fairly tasteless. The voice of experience on that one.......