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This is the description page for Wood Blewit (Clitocybe nuda) 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: Wood Blewit.  The Wood Blewit, Clitocybe nuda [syn Lepista nuda, Tricholoma nudum) (also known as Blue Stalks) 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 both broad-leaved and coniferous woodlands as well as in hedges and parklands or in leaf-litter and compost in gardens. It is typically gregarious in nature and is found in clumps and sometimes in rings. Typically if friuts initially in September but is most common October and can continues fruiting through December. This is quite a large mushroom (it can grow between 5 and 10cm tall and 5 to 15 cm broad in the cap). The caps start out closed and convex (and violet to tan in colour) but flatten out as the fungus matures and can even become concave. The most disinctive feature is the lilac-tinge to the stem and gills (and also the cap) with the colour persisting but fading even as they mature. The stems themselves are thick and often appear swollen at the base and have pronounced violet fibrils. The gills are sinuate, crowded and are coloured lilac but can colour off brown as the mushroom ages. The flesh is firm and resists cutting and the flesh is typically distinctly fruit in smell and is sometimes likened to frozen orange juice. The firm flesh and mushroom-like but slighty nutty and fruity flavour make this an excellent eating mushroom and it is highly prized in Western Europe (indeed it is commercially grown in Britain, France and the Netherlands). 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; indeed this mushroom contains plenty of the fungal sugar trehalose which makes it perfect for drying and rehydration. It should be noted that wood blewits are often infested with fly larvae, which is why they should always be cooked before preserving. Older speciments also tend to become watery and it's best to eat young specimens. It should be noted that though the wood blewit is generally considered an excellent eating species it can be mildly poisonous to some people and should always be well cooked before eating. However, its firm flesh makes it excellent in stews and casseroles and the traditional method of cooking in the British Midlands is to stew in milk for 40 minutes or more. The lilac colour of young specimens mean there are few species with which the wood blewit can be confused. Indeed, it is most often confused with its close cousin the field blewit which has off-white 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 (these however tend to be rare and occasional species). When there have been poisonings due to mis-identifying Wood Blewits it's often due to confusion with one of the Cortinarius species. Recipes Utilizing Wood Blewit Blewits in a Herb Crumb |
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.
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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.
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