The SF Bay Area chanterelle season for 2010 was really good.. I tried baking them - turned out very nice and when vaccume packed this way it froze well. First I gave them a bath in olive oil, spring garlic, thyme, this wonderful citrus I don't know the name of and a few other ingredients. Baked them for about one hour at low temp. Here are chanterelles done the typical way - delicious! The morels are now in full force...... Now just waiting for the Spring Kings to show up in full force.