Roasted Mushrooms with Pumpkin-Chipotle Polenta

Name: Roasted Mushrooms with Pumpkin-Chipotle Polenta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 710 milliliters chicken stock; 1 chipotle in adobo, seeded and finely chopped, plus a small spoon of sauce; 6 servings Chives, chopped, for garnish; 1 handful Small sage, chopped or thinly sliced; 1 head garlic, cloves crushed; 2 Tbsps honey; 6 servings Freshly grated nutmeg; 79 milliliters About extra-virgin olive oil; 6 servings Toasted pepitas, for garnish; 237 milliliters cooked pumpkin puree; 237 milliliters quick-cooking polenta; 6 servings Sea salt and freshly ground black pepper; 907 grams 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

Roasted Mushrooms with Pumpkin-Chipotle Polentan is a gluten free and vegetarian side dish. This recipe serves 6. One serving contains 343 calories, 10g of protein, and 20g of fat. From preparation to the plate, this recipe takes roughly 40 minutes. If you have honey, pumpkin puree, sea salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Extra Virgin Olive Oil

Mushrooms

Garlic

Pepper

Sage

Salt

Equipment you will use

Oven

Meanwhile, heat the pumpkin puree in a small pot over medium heat with a little chicken stock to thin it out. Season with salt, pepper, and nutmeg. Bring the remaining stock to a boil in a saucepot and whisk in the chipotle in adobo, its sauce, and polenta. Keep whisking the polenta until it pulls away from the sides of the pot, then stir in the butter and honey.

Ingredients you will need

Canned Chipotle Chiles In Adobo