Photo: Roasted Mushrooms with Pumpkin-Chipotle Polenta Recipe
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
Directions
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.
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. Combine the pumpkin and polenta and serve in shallow bowls. Top with roasted mushrooms and garnish with pepitas and chives.
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By Carolina Girl99
Apex, NC
on December 30, 2011
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Loved it! There is hardly any prep time needed for this recipe yet when you're done it seems like such a unique fresh flavorful meal. I used a pack of various mushrooms (cremini, shitake, portebello, oyster and a pack of button mushrooms. The honey adds a delicate sweetness to the polenta - this is a great autumn/winter meal in a bowl. Thanks Rachael!
By amalang302
on December 02, 2011
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This dish wowed everyone at Thanksgiving last year. Since then I have made it many times. If the quick cooking polenta is too expensive, try quick cooking grits, it tastes the same. I have also used a mixture of baby portabellos and white mushrooms instead of the exotic blends and it was still delicious. To serve a large crowd, just put it in a 9x13 glass pan instead of bowls.
By Denise Agan
San Leandro, CA
on November 20, 2011
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I thought this was delicious. My husband said it was too spicy so like the previous reviewer said, if you don't like it too spicy, ease up on the chipotle. It came together quickly. Filled us up too and with the cold rainy weather, it really hit the spot. The roasted mushrooms would be delicious as a side dish all their own. Will definitely make again.
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