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  Romanesco with Thyme and Feta



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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

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