My husband does chantrelle picking every fall and gets pounds of them. I have tried drying, canning, blanching and freezing them. This is the best way yet. Roast and freeze. They come out great. You don't have to cook all the water out of them like other frozen ones, and you don't have to rehydrate. I leave out the butter (not sure why you would ever use it with this) and thyme so they can be used in any dish.
Roasted chanterelle mushrooms
hobinrall1 Posted: 10/25/10