For freezing mushrooms raw, we recommend this process:

1. Most varieties you can simply brush off the clinging dirt, but as maitakes have a lot of folds, you might want to give them a gentle rinse, and then carefully dry them as thoroughly as possible.
2. Whether to cut or not cut depends on the size of the mushrooms and your future plans for them. In general, when freezing something the smaller the pieces the better…but if you need them whole/in larger pieces you can freeze them that way.
3. Put a sheet pan in your freezer until it’s good and cold.
4. Place the mushrooms/pieces on the sheet pan in a single layer so they don’t touch each other. Freeze them solid, uncovered.
5. Move the frozen mushrooms to a freezer bag or (even better) a vacuum pack bag. Get as much air out as possible, seal, and keep them frozen until you’re ready to use.
6. Only thaw mushrooms when you’re ready to use them, as refreezing can damage their flavor/texture.

For more info, read How to Freeze Better at Home.

Hope this helps!

Matthew
Marx Foods

I prefer to never dehydrate Chanterelles because they are rather leathery and bland when reconstituted. Instead, clean, slice and then saute the Chanterelles over high heat in butter until they just begin to soften, then remove from heat. When cool, store in weighted portions using food-saver bags and then put them into the freezer. I find 8 oz portions to be an ideal size.

-cheers