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.
