1 lbs chanterelles, cleaned
Set your oven on the lowest temperature it will go. Mine goes to 170 degrees. Line a baking sheet with parchment paper. Cut or tear your chanterelles in to uniform pieces. Small ones can be left whole. Set your cookie sheet on the top rack of the oven. Leaving the door ajar, dry your mushrooms overnight. Since they have no acid or salt to preserve them, the mushrooms must be totally crisp-dry (so they snap like a potato chip), not soft or pliable, in order to stop all bacterial action. Once dry, store in sealed jars or plastic bags. To rehydrate, soak in warm water. Some people also like to make “mushroom powder” to use as a seasoning by processing the dried mushrooms in a clean coffee grinder. I used these in my Thankgiving bread dressing. Yum.