Learning how not to dry chanterelles

Back in the 1990s I became increasingly interested in picking
mushrooms. That was mainly because I had access to a really good place
to pick chanterelles. I'd go there and come home in an hour with five
or ten pounds (3-4 kg) of beautiful fresh sweet-smelling chanterelles.
For several years I'd just blitz cooking with them, which was nice
enough, but by the late '90s I was trying to dry them.

Here, in 2000, I tried to dry some in the oven. I learnt very quickly
that was the wrong way as the temperature was far too high and they
cooked instead of dried. I switched right away to a slower method --
by placing them on trays on top of my refrigerator where warm air from
the back of the fridge wafted over them and -- in a couple of days --
made them perfectly dessicated. Then I would freeze the dried
mushrooms; they keep for years in that state.

The mushrooms in this picture cooked, and I ended up freezing some of
them but they were not as pleasant as properly dried ones.

I lost acess to that chanterelle ground a few years later and it was
torn up for new houses soon after that. I haven't found a good spot
since to pick my chanterelles.

This was Ektachrome 100 SW in the Nikon FE.