Potato, Artichoke, and Mushroom Stew with Kalamata Olives

• 1/2 ounce dried porcini mushrooms
• 3 pounds small red or white rose potatoes
• 1 (12-ounce) package frozen artichoke hearts or 1 (14-ounce) can artichoke hearts
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups Tomato-Mushroom Sauce (page 63)
• 1 cup Kalamata olives, pitted
• 1/4 cup olive oil
• Salt and freshly ground black pepper to taste
• 1 teaspoon finely chopped fresh rosemary or basil

1. Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup of water for 30 minutes.
2. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them.
3. Wash the potatoes thoroughly.
4. If they are large, halve or quarter them.
5. Add the potatoes, mushrooms, artichoke hearts, garlic, wine, and tomato sauce to the slow cooker insert.
6. Cover and cook on low for 6 to 8 hours, or until the potatoes are tender and the flavors are blended.
7. About 30 minutes before serving, add the olives, olive oil, and salt and pepper to taste.
8. Serve in a bowl garnished with the chopped rosemary.
9. Try a glass of northern Greeces signature grape variety, Xinomavro, if you can find it, or Kir-Yiannis Akakies, a delicious Greek rose.

porcini mushrooms, red, hearts, garlic, white wine, tomatomushroom sauce, olives, olive oil, salt, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/potato-artichoke-and-mushroom-stew-with-kalamata-olives-379731 (may not work)