Roasted Mushrooms with Pumpkin-Chipotle Polenta Recipe

Name: Roasted Mushrooms with Pumpkin-Chipotle Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 425 degrees F. Toss the mushrooms with the extra-virgin olive oil, garlic, sage, salt, and pepper, and roast 25 minutes.
2
Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out.
3
Season with salt, pepper, and nutmeg.
4
Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta.
5
Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey.
6
Combine the pumpkin and polenta and serve in shallow bowls.
7
Top with roasted mushrooms and garnish with pepitas and chives.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Mushrooms with Pumpkin-Chipotle Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Mushrooms with Pumpkin-Chipotle Polenta

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