The mushroom barigoule is the Provençal name for the lactaire sanguin (saffron milk cap or red pine mushroom). These used to be quite common in Provence, but are fairly rare now.
The name, however, lingers on in the classic artichoke dish, artichauts à la barigoule, because the artichokes would be stuffed with chopped barigoule mushrooms and herbs, then cooked with vegetables.
These days barigoule is made with little violet artichokes, trimmed and placed on a bed of chopped onions, shallots and carrots with olive oil and white wine, covered and baked for two hours. Some add lardons and tomatoes to make a more filling main course.
Images by bienetre, Holger Krisp, CC BY 3.0