Hoss, good photos of the undersides showing a key identifier of chants versus other mushrooms. The false gills show "branching" of the gills which is absent in other mushrooms, but distinctive of chants. Gil
No on freezing and dehydrating. Sautee them in butter and olive oil until almost done and them cool and vacuum seal them in the butter and olive oil is only way I know. @Sautee Ridgerunner was gonna try to pickle some this year. Be interested to hear how that turns out. Vacuum sealing, they'll keep about a year.
I've tried pickling with the recommended white wine vinegar and it was not only expensive due to the cost of the vinegar, the taste, meh....YMMV. I think cider vinegar would be worse. But, YMMV. I've been vacuum bagging cooked chants for years and that works fine for me. A buddy has frozen the sauteed chants in muffin tins and stored the frozen results by double sandwich bagging the "muffins." Freezing raw reduces them to mush when thawed. A post recommended freezing raw in water. I see no need for me to try it. The sheer volume of what one would end up with would seem to be far greater than the reduction in volume by cooking and vacuum bagging. They shrink considerably when cooked. I have a friend in Wyoming that lives in a low humidity climate. He dehydrates his mushrooms by putting them in a derelict car in direct sunlight with windows rolled up and stores the results in jars. Gil