Dehydrating Chantrelles

[Westside88]

I got into a nice bunch of Chantrelles this morning (about 90 buttons) I have more than I’ll use this weekend so I was considering dehydrating some. I have a real basic dehydrator that I’ve actually never used. I won it at an event. Any tips or advice? Should I cut them up? Vacuum pack and or freeze them? Appreciate any advice

[Boss .300 winmag]

🤔

[brokentrail]

I have dehydrated some in the past and found I prefer the texture if they are frozen instead.  IMO, if you are going to dehydrate, try to cut them in similar size chunks or you will be constantly trying to determine which are done and which need more time.

[Westside88]

Did you do anything special to freeze them?

[fishngamereaper]

Air dry them really good, vac seal and freeze.
Or can them.

[Westside88]

Thank you

[treefarmer]

We’ve dehydrated them in the past and don’t care for them.   Now we cool them down (dry sauté) and vacuum seal them, then freeze. 

[RobinHoodlum]

We dehydrate when we have more than we can eat fresh then grind to a powder in a coffee grinder. Nice addition to soups, stews, egg dishes

[brokentrail]

I have dehydrated some in the past and found I prefer the texture if they are frozen instead.  IMO, if you are going to dehydrate, try to cut them in similar size chunks or you will be constantly trying to determine which are done and which need more time.

I have usually just air dried and vac sealed, although last year I cooked a bunch with butter and garlic and then froze them, both work better for me than dehydrated.

[CP]

Sauté in olive oil and garlic, then vac seal and freeze.  Or sauté in olive oil and garlic, then into a jar covered in olive oil and vac seal the jar.

 

[pianoman9701]

Sauté in olive oil and garlic, then vac seal and freeze.  Or sauté in olive oil and garlic, then into a jar covered in olive oil and vac seal the jar.

 

Freezing them raw destroys the cell structure. So, when you thaw them, they'll be like wet sponges. Chanterelles are about 90% water weight. If you cook them first before you freeze, you cook off the water and the thawed product is almost unchanged from its post-cooking condition. Mine never last that long.

Drying without a dehydrator: If you have an air fryer, put them in on the "keep warm" setting and raise the temp to 160F. Put the grate in the bottom and turn them every hour unti dry. You can also put a single layer of them on a paper towel-covered sheet pan in the oven and you won't have to turn them.

[Westside88]

Thanks everyone, I think I’ll sautéed them and freeze in vacuum bags

[MR5x5]

FWIW -  a few other ways to manage chanterelles.

https://katepavelle.wordpress.com/2013/07/17/chanterelle-preservation-methods/