Funghi

Blewit

Blewit (Lepista nuda), or wood blewit, is a lilac- to tan-capped wild mushroom with a dense, fragrant flesh and perfumed, slightly floral savour. Field blewits (Lepista saeva) are close culinary cousins with pale caps and lilac stems. Always cook well. Excellent in stews, sautés, and cream sauces; aroma intensifies when dried lightly or cooked slowly.

Also known as: Wood Blewit / Field Blewit, Pied bleu, Violetter Rötelritterling, Blewit

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cap

Gills

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Lepista sordida

Lepista saeva

Lepista personata

Field Blewit

Wood Blewit

Lepista nuda

Clitocybe nuda

Blue Stalk Mushroom

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticDenseEarthyFloralMeatyMildPerfumedSavoury

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 32.2

Amount per 100 g

Total Fat 0.37 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 10.8 mg
Salt 0.05 g
Total Carbohydrate 3.74 g
Dietary Fibre 2.08 g
Total Sugars 1.45 g
Complex / starch 0.53 g
Protein 3.02 g
Water 86.3 g

Detailed nutrients

Energy 32.2 kcal
Water 86.3 g
Carbohydrates 3.74 g
- Sugars 1.45 g
  - Monosaccharides 1.02 g
  - Disaccharides 0.43 g
- Starch 0.53 g
  - Amylose 0.13 g
  - Amylopectin 0.4 g
  - Digestible Starch 0.45 g
  - Resistant Starch 0.05 g
- Fibre 2.08 g
  - Soluble Fibre 0.73 g
  - Insoluble Fibre 1.35 g
Protein 3.02 g
- Fungal Protein 2.87 g
Fat 0.37 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 58.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.4 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 1.48 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.7 µg
- Vitamin B9 — Folate 19.1 µg
- Vitamin C 2 mg
- Vitamin D 2.8 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
Minerals 216 mg
- Major Minerals 209 mg
  - Calcium 39 mg
  - Sodium 10.8 mg
  - Potassium 159 mg
- Trace Minerals 6.8 mg
  - Iron 1.4 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.4 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 1.48 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.7 · vitamin-b9-folate: 19.1 · vitamin-d: 2.8 · vitamin-e: 0.09 · vitamin-k: 0.9 ·

Minerals

Sodium: 10.77 · Potassium: 159 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Blewit.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

100 BCE

European foragers collected blewits as late-season woodland and pasture mushrooms.

1700GB

British and French markets sold blewits as recognised wild edible fungi.

1900

Field guides distinguished wood blewits from purple toxic lookalikes for safer foraging.

2000

Specialty foragers and restaurants revived blewits on autumn menus.