Marinated Mushrooms with Raisins

Champignons à la grecque

Preparation info
  • Serves


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By Caroline Conran

Published 2012

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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.