 | |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| Mushrooms and Fungi |
|
|
This is the description page for Field Blewit (Clitocybe saeva) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Field Blewit.  The Field Blewit, Clitocybe saeva [syn Lepista saeva, Tricholoma personatum, Rhodopaxillus savus) (also known as Blue Leg) is a species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Tricholomataceae family of the Agaricales (agaricus) order that have pale pink spore prints. It is a fairly common species in undisturbed grassland. It is typically gregarious in nature and is found in clumps and sometimes in rings in grassland and on woodland mardins. Typically if friuts initially in September but is most common October and can continues fruiting through November. This is quite a large mushroom (it can grow between 4 and 10cm tall and 5 to 12 cm broad). The caps start out closed and convex but flatten out as the fungus matures and can even become concave. The most disinctive feature is the lilac-tinged stem with the colour persisting even as they mature. The stems themselves are thick and often appear swollen at the base. The gills are sinuate, crowded and are coloured from off white to flesh toned. The flesh is firm and resists cutting and the flesh is typically mealy in scent, but sometimes can smell more unpleasnat with a putrid overtone. The firm flesh and mushroom-like but slighty nutty flavour make this an excellent eating mushroom and it is highly prized in North America. It is excellent fried in butter and once lightly cooked in this fashion it can be stored for later use by ether drying or pickling. It should be noted that field blewits are often infested with fly larvae, which is why they should always be cooked before preserving. It should be noted that though the field blewit is generally considered an excellent eating species it can cause allergic reactions in some sensitive individuals and should always be tried only in small quantities if you have not consumed them before. If picked in grassland then there is no spcies with which the field blewit can be confused. Indeed, it is most often confused with its close cousin the wood blewit which has lilac gills and which is also an excellent eating species. It shold be noted, however, that certain species of Cortinarius also have purple stems but these can easily be distinguished as they have a cobweb-like veil protecting the gills and have a rusty brown sproe print. Under no circumstances should these be consumed as they are very poisonous. Recipes Utilizing Field Blewit Spring Salad with Wild Mushroom Potato Cakes |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
| Mushrooms and Fungi | Mushrooms and Fungi |
If you're looking for a particular recipe, or a recipe using a particular ingredient or set of ingredients, why not try my recipe search facility. You can even use a combination of period and ingredient such as 'Elizabethan Lamb' or 'medieval eggs'.
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
click here for the full story
printer version