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INGREDIENTS 6-8 stems thyme 1/2 onion, finely chopped 3-4 shiitake mushrooms, minced 1 garlic clove, smashed and chopped 1 head romanesco, broken into small florets 3 Tablespoons olive oil, divided 2 ounces feta, crumbled DIRECTIONS In a lidded saucepan over medium heat, place thyme, onion and mushrooms. Stirring frequently, sauté until onion begins to soften. Add garlic, romanesco and 2 Tablespoons olive oil. Stir well, cover and cook until romanesco is cooked to desired tenderness. Stir well, remove thyme stems, top with crumbled feta and drizzle with remaining 1 Tablespoon of olive oil. Cover and turn off heat. Leave covered until cheese melts. Serve hot. Cover and refrigerate leftovers. Copyright © 2015 Stefanie Samara Hamblen |
