Potato, Artichoke, and Mushroom Stew With Kalamata Olives

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

1. Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup 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 6-8 hours, or until 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 garnished with rosemary or basil.

porcini mushrooms, red potatoes, hearts, garlic, white wine, storebought pasta sauce, kalamata olive, olive oil, salt, fresh rosemary

Taken from www.food.com/recipe/potato-artichoke-and-mushroom-stew-with-kalamata-olives-472307 (may not work)