Potato, Artichoke, and Mushroom Stew with Kalamata Olives
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.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Rinse 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.
Step 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.
Step 3
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.
Step 4
Serve in a bowl garnished with the chopped rosemary.
Suggested Beverage
Step 5
Try a glass of northern Greece’s signature grape variety, Xinomavro, if you can find it, or Kir-Yianni’s Akakies, a delicious Greek rosé.
