Blewit

The blewit (Lepista saeva) may be found in pastures and meadows and can be easily recognised by its stout stalk flushed with a bluish tinge and clay-coloured cap and gills. Its fragile and watery flesh is often eaten in a white sauce flavoured with onions or paprika. Blewits are also good when fried in butter with softened onions and then stewed. Sour cream, chives and a little flour are then added to the mixture to make a creamy sauce.

The wood blewit (Lepista nudum) is found late in the season in woods, or on heaps of garden compost and leaves. It is bluish-lilac or violet in colour with lilac gills. Its robust and meaty texture and strong flavour matches well with full flavoured dishes and meats - especially game.