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Home » Vegetables » Mushrooms » Wild Mushrooms » Blewit Mushrooms

Blewit Mushrooms

Blewit MushroomsBlewit Mushrooms
© Denzil Green
Contents hide
  • 1 Field Blewits
  • 2 Wood Blewits
  • 3 Nutrition
  • 4 Language Notes

Blewit (aka “Bluefoot”) Mushrooms have broad caps and a mild taste. They are best cooked. Their colour disappears when they are cooked.

There is some small-scale commercial farming of Blewits; they are sold in gourmet food stores.

There are two types of Blewits.

Field Blewits

Field Blewits grow in grass and open woodlands in the autumn. In the UK, they will keep on growing up until mid-December. The caps are a brownish colour, light buff to dirty brown. They are rounded when young, opened and flat when mature. They have very firm flesh and dry well for storage. Scientifically they are referred to as Lepista saeva or Lepista personata.

Wood Blewits

Wood Blewits grow on rotting vegetation under trees. They have purplish-mauve caps, and a more pronounced fragrance than Field Blewits. Their scientific name is Lepista nuda.

Nutrition

Some people may be sensitive to Blewits eaten raw.

Language Notes

Field blewits are “Lilastieliger Rötelritterling” in German.

Other names

AKA: Blue-leg Mushrooms, Blue Foot Mushrooms, Bluette Mushrooms
Scientific Name: Lepista nuda, Lepista personata, Lepista saeva
French: Pied Bleu, Pied violet
German: Lilastieliger Rötelritterling

This page first published: Nov 15, 2003 · Updated: Jun 3, 2018.

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Tagged With: Wild Mushrooms

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