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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

Description

Food Network Invites You To Try This Roasted Mushrooms With Pumpkin-Chipotle Polenta Recipe From Rachael Ray.

Food Network