Laura Smith
Blue button mushrooms, also known as blewits, are a species of fungi that are native to Europe and North America. They are found in both coniferous and deciduous woodlands and are widely consumed as edible mushrooms. Blewits have a slight aroma and a suede-like cap with vivid purple gills. They are thick, firm, and full of water, and are often cooked in a similar way to button mushrooms, although they must be cooked before eating. The colour of blewits can vary from blue to purple, and even lavender, and can change based on the time of year, temperature, or conditions.
| Characteristics | Values |
|---|---|
| Common names | Indigo milk cap, indigo Lactarius, blue milk mushroom, blue Lactarius, blewits, wood blewits |
| Scientific name | Lactarius indigo |
| Cap diameter | 4–15 cm (1+1⁄2–6 in) |
| Cap surface colour | Indigo blue when fresh, fades to a paler grayish- or silvery-blue, sometimes with greenish splotches |
| Flesh colour | Pallid to bluish, slowly turning greenish after being exposed to air |
| Flesh taste | Mild to slightly acrid |
| Flesh texture | Firm, brittle |
| Latex colour | Indigo blue |
| Latex taste | Mild |
| Gills | Light violet to burgundy |
| Odor | None |
| Habitat | Along the sides of muddy ditches under grasses and weeds, with loblolly pine nearby |
| Edibility | Edible, considered a "superior edible" by American mycologist David Arora, but rated as "mediocre in quality" in a field guide on Kansas fungi |
| Preparation | Best prepared by cutting the mushroom into thin slices |
| Preservation | Can be dried or preserved in olive oil or white vinegar after blanching |
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What You'll Learn
Blue button mushrooms are edible
Blue button mushrooms, also known as blewits or wood blewits, are indeed edible. They are a worldwide species of fungi, native to Europe and North America, and are found in both coniferous and deciduous woodlands. They have a suede-like cap, a stocky stalk, and vivid purple gills. They also have a slight aroma, which some liken to the smell of lilacs or frozen orange juice.
Blewits are a widely consumed edible mushroom and can be cooked in a variety of ways. They have a strong flavour, so they combine well with leeks or onions. They can be sautéed in butter or olive oil, or cooked in cream sauce. They can also be cooked like tripe, used as an omelette filling, or added to stews.
However, it is important to note that blewits should not be eaten raw. They must be cooked before consuming, as the firm flesh is best prepared by cutting the mushroom into thin slices. The blue colour of the mushroom tends to disappear with cooking, turning grey.
In terms of nutritional content, a study comparing Lactarius indigo, a species of blue mushroom, to common button mushrooms found that L. indigo had higher levels of moisture, fat, protein, and dietary fibre. It also had the highest saturated fatty acids content among the tested wild mushroom species, including stearic acid.
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They are also known as blewits
Blue button mushrooms, or Collybia nuda, are commonly known as blewits or wood blewits. They are a species of fungi, native to Europe and North America, and are found in both coniferous and deciduous woodlands. They have been cultivated in Britain, the Netherlands, and France. Blewits are edible mushrooms and have a strong flavour, combining well with leeks or onions. They can be eaten as a cream sauce, sautéed in butter, cooked like tripe, or used as an omelette filling. They can also be dried or preserved in olive oil or white vinegar after blanching.
Blewits have a suede-like cap, a stocky stalk, and vivid purple gills. They have a slight aroma, which some liken to the smell of lilacs or frozen orange juice. They are thick, firm, and full of water, and must be dry-cooked before adding butter or oil. They cannot be eaten raw.
Blewits are a cool-weather mushroom, arriving in the Northeast and Pacific Coast around October and persisting all winter, as long as there are no extended frosts. They are pretty easy to identify and are worth taking home, if only for their vivid lilac-to-lavender colour.
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Blewits are native to Europe and North America
Blewits, also known as wood blewits or Lepista nuda, are native to Europe and North America. They are a species of fungi that can be found in both coniferous and deciduous woodlands. They have been cultivated in Britain, the Netherlands, and France, and are widely consumed as edible mushrooms.
French mycologist Pierre Bulliard described the wood blewit in his 1790 work, Herbier de la France, as Agaricus nudus. He noted that it was common in the woods all year and had two varieties: one with gills and a cap that are initially light violet and mature to burgundy, and another with wine-coloured gills that intensify with age. English naturalist James Bolton later named it Agaricus bulbosa, or the bulbous agaric, in his 1791 work, An History of Fungusses growing about Halifax.
Blewits have a distinctive appearance, with a suede-like cap, a stocky stalk, and vivid purple gills. They also have a slight but pleasant aroma, described by some as resembling lilacs or frozen orange juice. They are thick, firm, and full of water, similar to common cremini or button mushrooms. However, unlike button mushrooms, blewits should not be eaten raw and must be cooked before consumption.
Blewits are highly versatile in cooking. They can be sautéed in olive oil with garlic and onions, or used as a filling for omelettes. They can also be cooked like tripe or added to stews, pairing well with leeks or onions due to their strong flavour. Additionally, blewits can be dried or preserved in olive oil or white vinegar after blanching.
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They have a suede-like cap and stocky stalk
Blewit mushrooms, also known as wood blewits, are a species of fungi that are native to Europe and North America. They are characterised by their suede-like cap and stocky stalk. The cap is initially convex and develops a central depression with age, eventually becoming funnel-shaped as the edge of the cap lifts upwards. When young, the margin of the cap is rolled inwards, but as it matures, it unrolls and elevates. The cap has a distinctive indigo blue colour when fresh, but this fades to a paler grayish or silvery-blue with age, sometimes with greenish splotches.
The suede-like cap of the blue button mushroom, or blewit mushroom, is one of its most distinctive features. The cap is initially convex, with the margin rolled inwards, giving it a unique appearance. As the mushroom matures, the cap develops a central depression, and the margin unrolls and elevates, exposing the gills. The cap is covered in tight, vivid purple gills, which are one of the key identifying features of blewits. The gills are initially light violet but mature to a deep burgundy colour, providing a striking contrast to the indigo blue cap.
The stocky stalk of the blewit mushroom is another defining characteristic. It is thick and firm, providing a sturdy base for the mushroom. The interior of the stalk is solid and firm when the mushroom is young, but as it ages, it develops a hollow centre. The stalk is initially sticky or slimy to the touch, similar to the cap, but it dries out quickly. The stalk is usually attached to the cap in a central position, although it can sometimes be off-centre.
The suede-like cap and stocky stalk of blewit mushrooms make them easily recognisable. They are thick and full of water, which must be dry-cooked away before adding butter or oil. While blewits can be substituted for button mushrooms in recipes, it is important to note that they should not be consumed raw. Blewits have a slight but pleasant aroma, described by some as resembling lilacs or frozen orange juice. They are widely consumed and can be prepared in a variety of ways, such as sautéing in olive oil with garlic and onions or using them in a chicken pot pie.
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Blewits are thick, firm and full of water
Blewits, or wood blewits, are a type of mushroom that is widely consumed and cultivated in Britain, the Netherlands, and France. They are also found in Australia and North America. Blewits are thick, firm, and full of water, which must be dry-cooked away before adding butter or oil. They have a strong flavour and are best cooked in a similar way to common cremini or button mushrooms. They can be eaten as a cream sauce, sautéed in butter, cooked like tripe, or used as an omelette filling. They also make good stewing mushrooms, pairing well with leeks or onions.
Blewits have a suede-like cap, a stocky stalk, and vivid purple gills. They have a slight aroma, which has been likened to the smell of lilacs or frozen orange juice. They can be identified by their light, pinkish-tan spores and lilac to lavender colour. However, the colour of blewits can change quite drastically, even from day to day, and they may not always have a bluish appearance. As they mature, the cap opens and flattens out, and they grow significantly in size.
It is important to note that blewits should not be eaten raw and must be cooked before consumption. They are considered a good substitute for button mushrooms in recipes. One popular recipe featuring blewits is an English chicken pot pie, which can be adapted with French touches such as thyme, shallots, and Armagnac.
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Frequently asked questions
Blue button mushrooms are a type of fungus, scientifically known as Collybia nuda, and commonly known as blewits or wood blewits. They are native to Europe and North America and are found in both coniferous and deciduous woodlands. They are edible and have a strong flavour.
Blue button mushrooms have a suede-like cap, a stocky stalk, vivid purple gills, and light, pinkish-tan spores. They are usually lilac to lavender in colour, but this can change depending on the time of year, temperature, or other conditions.
Blue button mushrooms should be cooked before eating. They can be cooked in a variety of ways, including sautéed in olive oil with garlic and onions, or as a filling for a chicken pot pie. They can also be dried or preserved in olive oil or white vinegar after blanching.
