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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	938.29 Kcal (3928 kJ)
Calories from fat	667.47 Kcal
		% Daily Value*
Total Fat	74.16g	114%
Cholesterol	145.38mg	48%
Sodium	240.25mg	10%
Potassium	670.94mg	14%
Total Carbs	37.93g	13%
Sugars	4.49g	18%
Dietary Fiber	3.87g	15%
Protein	27.32g	55%
Vitamin C	10.4mg	17%
Iron	1.9mg	10%
Calcium	79.8mg	8%

Amount Per 100 g
Calories	357.61 Kcal (1497 kJ)
Calories from fat	254.39 Kcal
		% Daily Value*
Total Fat	28.27g	114%
Cholesterol	55.41mg	48%
Sodium	91.56mg	10%
Potassium	255.72mg	14%
Total Carbs	14.46g	13%
Sugars	1.71g	18%
Dietary Fiber	1.48g	15%
Protein	10.41g	55%
Vitamin C	4mg	17%
Iron	0.7mg	10%
Calcium	30.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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