Potato, Artichoke, and Mushroom Stew With Kalamata Olives

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“This slow cooker recipe from my Gourmet Vegetarian Slow Cooker book sounds delicious. I love recipes that you can prepare in the morning or mid-day and enjoy at dinner without a lot of effort.”
6hrs 15mins

Ingredients Nutrition


  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.

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