Greek Slow Cooker Potato, Artichoke, and Mushroom Stew with Kalamata Olives

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* Exported from MasterCook *

 

 

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : Veggie

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini mushrooms

3 pounds small red or white rose potatoes

12 ounces frozen artichoke hearts -- (1 package) or 1 (14-ounce)

can artichoke hearts

2 garlic cloves -- minced

1/2 cup dry white wine

2 cups tomato-mushroom sauce -- homemade or store-bought

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

 

Rinsed the dried mushrooms, then soak them in a small bowl in about 1 cup of

water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind,

and squeeze the excess liquid out of them.

 

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.

 

Cover and cook on LOW for 6 to 8 hours, or until the potatoes are tender and the

flavors are blended. About 30 minutes before serving, add the olives, olive oil,

and salt and pepper to taste.

 

Serve in a bowl garnished with the chopped rosemary.

 

Serves 4 to 6.

 

AuthorNote: The ingredients in this simple vegetable stew are made to order for

the long, slow heat of the communal oven or the slow cooker. Flavors meld,

juices blend together, and the whole thing is a fragrant, pleasurable

afternoon's work.

 

Cuisine:

" Greek "

Source:

" The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010. "

S(Formatted by Chupa Babi):

" March 2010 "

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Per Serving (excluding unknown items): 524 Calories; 24g Fat (41.6% calories

from fat); 9g Protein; 67g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

1409mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

 

NOTES : Time: LOW for 6 to 8 hours

 

Nutr. Assoc. : 0 0 0 0 0 1506 0 0 0 0