Just like juan said in the oven, this is what I do wash em of all crud then cut into large chunks (size of a quarter) put them on a baking pan largest you can find about a inch high pile them on.
into oven at 350 about 5 min s in look to see if you have juice, drain it off and keep draining off the juice at the first bit you will get lots you may have to do it 4 or 5 times. then there will be nothing.
The juice I save and make a big batch of homemade cream of chantrelle soup.
Keep doing this till there is no juice, by now they would have shrunk down considerablly .
Pile up on one side sray some PAM on the pan then move the pile over to the sprayed side spray again , now spread them out evenly.
Keep heating them till there are almost at the med dark walnut color this way your accually dehydrating them. take out and cool now make your soup use some and freeze the rest. dont go too long or they turn into dark specks LOL.
Now I freeze them on the pan and once frozen put in zip locks or vaccum seal.If you really dry them out they will last a year and more in the freezer I put them into stews, soups, gravies, rice dishes and now that they are dried you really dont need a lot into foods as the flavour once added to whatever you have cooked really brings out the flavor, I use about a 1/4 cup add more if you want but i like to hoard them LOL
Good luck and happy shroom hunting
Wolf
Blue Wolf Charters
www.bluewolfcharters.com
