Also referred to as the Field Blewit or the Wood Blewit, this variety of mushroom is readily identified by the blue to purplish-blue streaked colouring of its stem. Topped with a smooth, light tan or light brownish coloured cap that ranges in size from 2 to 5 inches in diametre, the Blewitt mushroom emits a pleasant aroma from its dense white flesh, which begins to darken when it ages. Considered by many to be one of the best edible mushrooms, the Blewitt Mushroom (Lepista nuda) is often sliced and goes well as an ingredient for soups, stews, pasta, or ragoût dishes, providing an enjoyable earthy flavour. Growing this mushroom is relatively easy, as it is a Winter-hardy mushroom, and it thrives in waste garden debris such as grass clippings and chipped wood. The spawn is ideally mixed into a shallow compost pile and left alone, allowing Nature to do its thing. This beautifully blue mushroom will then crop well in the autumn. The Blewitt mushroom must be cooked well before it is eaten, as it contains low levels of thermo-mobile compounds that could give you a tummy ache if eaten raw. Do not let this put you off however, as they are delicious, just cook them well first, and also use extra caution if allergic to other fungi.
Topic: wood blewit? (Read 9970 times)
