Everything you need to know about blewit mushrooms (Lepista nuda) – from finding them in the wild to growing your own

You’ve probably seen these striking purple mushrooms at farmers markets or wondered about that violet-tinged fungus in your local woods. Wood blewit mushrooms (Lepista nuda) are one of the few edible mushrooms you can still find fruiting into December. Here’s what you need to know about identifying, cooking, and even growing these unique fungi at home.

What is a blewit mushroom?

Wood blewit mushrooms are edible fungi with distinctive purple to lilac coloring when young. The name “blewit” comes from the old English “blue hat,” referring to their violet-blue caps. According to mycologist David Arora in “Mushrooms Demystified,” these mushrooms belong to the Lepista genus and fruit from October through December in most temperate regions.

Key identification features of blewit mushrooms:

• Cap: 2-6 inches (5-15 cm) wide, violet to lilac when young, fading to tan
• Gills: Purple-tinged, crowded, and attached to the stem
• Stem: 2-4 inches (5-10 cm) tall, fibrous, same color as cap
• Spore print: Pale pink to buff
• Smell: Sweet, perfumed, sometimes described as frozen orange juice
• Habitat: Leaf litter, compost, wood chips

The British Mycological Society notes that wood blewits are one of the most commonly sold wild mushrooms in European markets, particularly in France where they’re called “pied bleu.”

Safety Warning

• Never eat any wild mushroom without 100% positive identification
• Several purple mushrooms are toxic – always verify with multiple sources
• Wood blewits must be thoroughly cooked – they’re toxic when raw
• Join your local mycological society for hands-on identification training

Are blewit mushrooms psychedelic?

No, wood blewit mushrooms are NOT psychedelic. This common misconception likely comes from their purple color. Dr. Paul Stamets confirms in “Mycelium Running” that Lepista nuda contains no psilocybin or other psychoactive compounds. They’re simply gourmet edible mushrooms when properly cooked.

Wood blewit mushroom identification in the field

When you’re looking for wood blewits, you’ll find them in deciduous woods, gardens, and even compost heaps. Peak season runs from October through December when temperatures drop to 40-50°F (4-10°C).

Where to find blewit mushrooms

Research from the North American Mycological Association shows wood blewits grow in:

• Hardwood leaf litter (especially oak and beech)
• Garden compost and mulch beds
• Wood chip piles after 6-12 months aging
• Under hedgerows and shrubs
• Urban parks with organic debris

They need a hard frost to trigger fruiting, which is why you’ll see them when other mushrooms have stopped. Cornell University’s mushroom blog reports finding them fruiting through snow in upstate New York.

How to identify wood blewit mushrooms safely

Step-by-step blewit mushroom identification:

1. Check the color – Young specimens show purple/lilac on cap, gills, and stem
2. Smell the mushroom – Should have sweet, perfumed aroma (not unpleasant)
3. Look at the gills – Crowded, attached to stem, never free
4. Make a spore print – Should be pale pink to buff, never white or brown
5. Check the habitat – Growing in leaf litter or organic matter, not on living trees
6. Verify the season – Late fall through winter after first frost

Similar species to avoid:

Some Clitocybe species – white spore prints

Cortinarius species (webcaps) – can be deadly poisonous

Purple brittlegills (Russula) – gills break like chalk

How to grow wood blewit mushrooms at home

You can grow wood blewits outdoors in garden beds or indoors in containers. Unlike many mushrooms, they’re actually easier to grow outdoors because they need cold temperatures to fruit.

Wood blewit growing requirements

According to research from the University of Kentucky’s mushroom production guide:

• Temperature: Colonization at 60-70°F (15-21°C), fruiting needs frost or 32-40°F (0-4°C)
• Substrate: Hardwood chips, straw, aged compost
• Time to fruit: 6-12 months outdoors, 3-4 months indoors with cold treatment
• Yield: 1-2 pounds per square foot (5-10 kg/m²) of bed

Outdoor wood blewit cultivation (easiest method)

Growing wood blewits in garden beds mimics their natural habitat:

1. Choose your location (April-May)
   • Shaded area under trees or north side of building
   • Well-draining soil enriched with compost
2. Prepare hardwood substrate recipe
   • 40% aged hardwood chips (oak preferred)
   • 40% straw
   • 20% finished compost
   • Mix to 65% moisture (squeeze test – few drops)
3. Create your bed
   • Lay cardboard as weed barrier
   • Spread substrate 4-6 inches (10-15cm) deep
   • Inoculate with 5-10% spawn by weight
4. Maintain through summer
   • Keep moist but not waterlogged
   • Add 2 inches (5cm) straw mulch
   • No fruiting expected first year
5. Harvest after first frost
   • Mushrooms appear October-December
   • Can fruit for 3-5 years from one bed

Indoor wood blewit cultivation

For indoor growing, follow Paul Stamets’ method from “Growing Gourmet and Medicinal Mushrooms”:

1. Substrate preparation
   • Pasteurize straw at 160°F (71°C) for 1 hour
   • Cool to 75°F (24°C)
   • Mix with 10-15% blewit spawn
2. Incubation
   • Pack in bags or containers
   • Keep at 65-70°F (18-21°C)
   • Full colonization in 3-4 weeks
3. Cold treatment (critical step)
   • Move to 35-40°F (2-4°C) for 2-3 weeks
   • This simulates winter conditions
4. Fruiting
   • Return to 50-60°F (10-15°C)
   • Maintain 85-90% humidity
   • Provide indirect light
   • Mushrooms in 7-14 days

Troubleshooting wood blewit cultivation

No mushrooms after cold treatment?

• Extend cold period to 4 weeks
• Ensure substrate moisture at 60-65%
• Check spawn viability (should smell sweet)

Green mold contamination?

• Substrate too wet or not properly pasteurized
• Start over with fresh materials

Mushrooms but poor yield?

• Add more nutrition (bran or soybean meal at 5%)
• Ensure proper ventilation during fruiting

Frequently asked questions about blewit mushrooms

Q: Are wood blewit mushrooms edible? A: Yes, wood blewits are edible and delicious when thoroughly cooked for 15-20 minutes. Never eat them raw as they contain heat-sensitive toxins.

Q: Are blewit mushrooms psychedelic? A: No, wood blewits (Lepista nuda) contain no psychoactive compounds. They’re purely culinary mushrooms sold in gourmet markets worldwide.

Q: When do wood blewit mushrooms grow? A: Wood blewits fruit from October through December after the first hard frost when temperatures drop below 50°F (10°C).

Q: How do you identify wood blewit mushrooms? A: Look for purple-lilac caps and gills when young, sweet perfumed smell, pink spore print, and growth in leaf litter or compost after frost.

Q: What’s the best wood blewit mushroom recipe? A: Sauté sliced blewits in butter for 15-20 minutes with garlic and fresh herbs. Their firm texture works great in cream sauces and risottos.

Q: How long does it take to grow wood blewits? A: Outdoor beds fruit in 6-12 months after spring inoculation. Indoor cultivation takes 3-4 months including necessary cold treatment.

Resources for blewit mushroom hunters and growers

• North American Mycological Association (NAMA)
• “Mushrooms Demystified” by David Arora – identification guide
• British Mycological Society – European species info
• “The Mushroom Cultivator” by Paul Stamets – growing techniques
• Local mycological societies for foraging walks

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Now you know how to identify, cook, and grow wood blewit mushrooms. Start by looking for them at farmers markets to try their unique flavor. Once you’re hooked, set up an outdoor bed this spring for your own harvest next winter.

Your next step: Join a local mushroom foray this fall to see wood blewits in their natural habitat with experienced identifiers.

Blewit mushroom recipes and cooking methods

Wood blewits taste mild and slightly sweet with a firm, meaty texture. French chef Raymond Blanc describes them as having “hints of aniseed with an almost fruity finish.” They must be cooked for at least 15-20 minutes to break down toxins present in raw mushrooms.

Classic blewit mushroom recipe: Sautéed with garlic and herbs

Ingredients:

• 1 pound (450g) fresh wood blewits, cleaned
• 3 tablespoons (45ml) butter or olive oil
• 3 cloves garlic, minced
• 1/4 cup (60ml) white wine
• Fresh thyme and parsley
• Salt and pepper

Method:

1. Slice blewits 1/4 inch (6mm) thick
2. Heat butter in large pan over medium-high heat (350°F/175°C)
3. Add mushrooms, don’t crowd the pan
4. Cook 15-20 minutes until liquid evaporates
5. Add garlic, cook 2 minutes
6. Deglaze with wine, add herbs
7. Season and serve immediately

The Mycological Society of San Francisco recommends pairing blewits with cream sauces, risottos, or egg dishes. Their firm texture holds up well in soups and stews.

Storage and preservation

Fresh wood blewits last 5-7 days in a paper bag in your refrigerator at 35-38°F (2-3°C). For longer storage:

• Sauté and freeze for up to 6 months
• Dehydrate at 125°F (52°C) for 8-12 hours
• Pickle in vinegar with herbs