You may also like
Categories:
porcini mushrooms red potatoes hearts garlic white wine store-bought pasta sauce kalamata olive olive oil salt fresh rosemary
Viewed: 31 - Published at: a year agoIngredients
- 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)
Method
- 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.
- 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 6-8 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.
- Serve garnished with rosemary or basil.
