Roasted Mushrooms with Pumpkin Chipotle Polenta
Ingredients
- 2 pounds mixed mushroom caps, such as coarsely chopped hen of the woods or wood ears, coarsely chopped shiitakes, thinly sliced porcini, thinly sliced portabellas or criminis
- About 1/3 cup extra-virgin olive oil
- 1 head garlic, cloves crushed
- Small handful sage, chopped or thinly sliced
- Sea salt and freshly ground black pepper
- 1 cup cooked pumpkin puree
- 3 cups chicken stock
- Freshly grated nutmeg
- 1 chipotle in adobo, seeded and finely chopped, plus a small spoon of sauce
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 2 tablespoons honey
- Toasted pepitas, for garnish
- Chives, chopped, for garnish
Instructions
Roasted Mushrooms with Pumpkin-Chipotle Polenta serves 6 original recipe by Food Network.
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