Roasted Mushrooms With Pumpkin-Chipotle Polenta

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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

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