Potato, Artichoke, And Mushroom Stew With Kalamata Olives

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1/2 ounce dried porcini mushrooms
• 3 lbs small red potatoes (or rose potatoes)
• 1 (12 ounce) package frozen artichoke hearts (or 1 14-oz. can)
• 2 garlic cloves, minced
• 1/2 cup dry wine
• 2 cups store-bought pasta sauce (tomato-mushroom sauce preferred or your choice of another ready-made sauce)
• 1 cup kalamata olive, pitted
• 1/4 cup olive oil (or less if desired)
• salt & freshly ground black pepper
• 1 teaspoon fresh rosemary, finely chopped (or fresh basil)

Recipe

• 1 rinse the dried mushrooms, then soak them in a small bowl in about 1 cup water for 30 minutes. lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
• 2 wash the potatoes thoroughly. if they are large, halve or quarter them. add the potatoes, mushrooms, artichoke hearts, garlic, wine, and tomato sauce to the slow cooker insert.
• 3 cover and cook on low for 6-8 hours, or until potatoes are tender and the flavors are blended. about 30 minutes before serving, add the olives, olive oil, and salt and pepper to taste.
• 4 serve garnished with rosemary or basil.