Field Blewit Mushroom
Both wood blewits and field blewits are generally regarded as edible, but they are known to cause allergic reactions in sensitive individuals. This is particularly likely if the mushroom is consumed raw, though allergic reactions are known even from cooked blewits. Wood blewits contain the sugar trehalose, which is edible for most people.
The fruiting body of the mushroom resembles an agaric. The cap is at first hemispherical or convex, becoming almost flat with maturity, up to 16 cm in diameter. The cap cuticle is colored cream to light brown with a smooth texture to the touch, and is often seen glistening when fresh. Along the periphery, the cap ends in a thick incurved margin which may unfold as the mushroom expands. The white to pallid flesh is thick, firm and delicate upon slicing. The underside of the cap bears crowded pinkish, cream to light brown gills, which are free or emarginate in relation to the stem. The stem itself is cylindrical with a bulbous, or sometimes tapering base, and does not bear a ring. The stem is covered by a striking lavender or lilac-coloured fibrous skin which fades in older individuals, and has a thick, firm flesh concolorous with that of the cap. It is up to 6–7 cm tall and 2.5–3 cm in diameter.
Selecting and Buying
Preparation and Use
In most mycologists' opinion, the field blewits are considered excellent mushrooms, despite their coloration. Blewits can be eaten as a cream sauce or sautéed in butter, but it is important not to eat them raw, which could lead to indigestion. They can also be cooked like tripe or as omelette filling
Conserving and Storing
Field blewits are often infested with fly larvae and don't store very well; they should therefore be used soon after picking. They are also very porous, so they are best picked on a dry day