Marinated Mushrooms with Raisins

Champignons à la grecque

Preparation info

  • Serves


    • Difficulty


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.


  • 500 g mushrooms, preferably milk caps - but chestnut or portobello mushrooms are good too, cut into fairly large pieces
  • 12 little white onions, root ends removed
  • 4 tbsp olive oil
  • 50 g raisins, soaked in warm water for 30 minutes
  • 2 tomatoes, skinned, deseeded and chopped
  • 4 sprigs thyme
  • 30 g lardons
  • juice of 1 lemon
  • 125 ml red wine
  • 12 peppercorns
  • salt


    Put the pickling onions in a bowl and pour boiling water over them. Leave for 2–3 minutes, then peel.

    Heat 2 tablespoons of olive oil in a sauté pan and put in the small onions; cook them gently for about 15 minutes, until they are they are lightly browned.

    Add the drained raisins, the chopped tomatoes, thyme sprigs, lardons and peppercorns. Cook gently until the liquid has evaporated, about 5 minutes.

    Add the remaining olive oil and then the mushrooms. Stir them round a few times. Cook fairly briskly for 5 minutes, then add the wine and the lemon juice.

    Season and cook over a low heat for 20 minutes, uncovered, remembering to stir them occasionally. Remove the twiggy parts of the thyme branches and allow to cool. Serve just warm or at room temperature; they make a refreshing first course.