Tomato, Black Olive and Chickpea Stew with Fresh Shiitakes

Ingredients

2 Tbs extra virgin olive oil
2 cups onion, chopped
2 cloves garlic, minced, peeled, crushed and
1/4 lb shiitake mushrooms, fresh, stems finely chopped and caps cut into 1/2-inch-thick slices
13 cup white wine
3 cups whole tomatoes, peeled
1 13 cups chickpeas, drained and rinsed
1 Tbs salt-packed capers, unrinsed
1/2 cup oil-cured black olives, pitted
1 Tbs crumbled dried, or minced fresh oregano
Sea salt and freshly ground black pepper to taste

Directions

Using Dutch oven or other enameled cast-iron pot, heat over medium heat and add olive oil.
When oil is fragrant, reduce heat to medium-low and cook onions until translucent but not golden.
Add garlic and mushrooms, and stir until soft and partially cooked, about 3 minutes.
Add wine and cook another 3 to 4 minutes, stirring to prevent sticking.
Add tomatoes, chickpeas, capers, olives, oregano, salt and pepper.
Cook 15 minutes more, or until heated through.
Set aside, covered, until ready to serve.