Chanterelle Mushrooms with Pea Shoots

What a wonderful side dish. Thyme from the garden, homemade chicken stock, and mushrooms from the farmer's market with great olive oil to top this dish that makes a subtle difference in flavor in this delicate dish. I grinded my fleur de sel into a finer grind because I made this with the pan-roasted halibut and both dishes require fleur de sel and extra virgin olive oil so I opted for a subtler textue on the vegetables.

Easy and delicious. As Keller suggests, this dish goes well with the pan roasted halibut. The halibut and this dish are simple, and can easily be made on a week night. I substituted another type of wild mushrooms (I believe they were trumpets), with good results. You can probably use any type of mushroom, so don't feel compelled to track down (and pay for) chanterelles.

This was the perfect accompaniment to the pan-roasted halibut. Delicious and flavorful. Just use less salt than called for!