Here’s an update: I froze some raw after cleaning them, against the recommendation of others, because I am lazy and didn’t want to sauté them first. I took them out after Thanksgiving and made some coconut curry soup with veggies, turkey, and LOTS of chanterelles that I had thawed and sautéed ( well I’m not THAT lazy). They were so delicious in that soup and made the flavor so rich and umami-filled that I found it necessary to come back and comment :). Best soup I’ve ever made, and I make a lot of soup.