© Denzil Green
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 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 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.
Some people may be sensitive to Blewits eaten raw.
Field blewits are “Lilastieliger Rötelritterling” in German.