Question about Preserving Winter Chanterelles

I have about 5 oz of winter chanterelles I collected in Salt Point yesterday and I'm trying to figure out how best to preserve them.

With my last batch, I dry sauteed and froze them, but when I wanted to use them later, the caps were mushy and slimy while the stalks were still tough and fibrous. The flavor was there, so I chopped them very finely for a risotto.

Does anyone know a better way to save these for later? I have a dehydrator but I've heard from all sides that all kinds of chanterelles are ruined by dehydration.