Potato, Artichoke, and Mushroom Stew with Kalamata

Name: Potato, Artichoke, and Mushroom Stew with Kalamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried porcini mushrooms; 3 pounds small red or white rose potatoes; 1 (12-ounce) package frozen artichoke hearts or 1 (14-ounce) can artichoke hearts; 2 cloves garlic, minced; 1/2 cup dry white wine; 2 cups Tomato-Mushroom Sauce (page 63); 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

Servings: persons

1
Rinse the dried mushrooms, then soak them in a small bowl in about 1 cup of 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 to 8 hours, or until the 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 in a bowl garnished with the chopped rosemary.
9
Try a glass of northern Greeces signature grape variety, Xinomavro, if you can find it, or Kir-Yiannis Akakies, a delicious Greek rose.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 ounce dried porcini mushrooms, 3 pounds small red or white rose potatoes, 1 (12-ounce) package frozen artichoke hearts or 1 (14-ounce) can artichoke hearts, 2 cloves garlic, minced, and more.

Yes, Potato, Artichoke, and Mushroom Stew with Kalamata Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato, Artichoke, and Mushroom Stew with Kalamata Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions