Marinated Mushrooms with Raisins

Champignons à la grecque

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The chosen local mushrooms for this dish are Lactarius sanguifluus, a Catalan favourite known locally as rovello, or lactaire vineux or lactaire sanguin le vineux to give it its full title – milk caps of a reddish bronze colour – and Lactarius deliciosus, known as roussillous, barigoules or Catalans.

Elsewhere, milk caps would be the right choice if you are a mushroom hunter. If not, portobello mushrooms work very well.