Roasted Mushrooms with Pumpkin-Chipotle Polenta – Rachael Ray

Ingredients

• 2 pounds mixed mushroom caps, such as coarsely chopped hen of the woods or wood ears, coarsely chopped shitakes, thinly sliced porcinis, thinly sliced portabellas or criminis
• About 1/3 cup extra virgin olive oil (EVOO)
• 1 head garlic, cloves crushed
• A small handful of sage, chopped or thinly sliced
• Sea salt and freshly ground black pepper
• 1 cup pumpkin puree, cooked
• 3 cups chicken stock, divided
• 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