Nordic mushrooms – get to know the species
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Wood blewit

Wood blewit

Lepista nuda
Edible
★★★☆☆
Taste rating: 3 out of 5

How to identify it

Cap
Cap 5–15 cm, first convex and later expanded. Blue-violet to brown-violet, fading with age.
Underside
Gills crowded, violet when young and later brown-violet. Adnate to notched.
Stem
Stem stout, fibrous and violet to lighter lilac, often with a whitish base.
Smell
Distinct fruity or perfumed smell, especially in fresh specimens.

Occurrence and habitat

Grows in deciduous and coniferous woodland, often in leaf litter, and also in gardens and parks. Occurs across large parts of the Nordic countries.

Preparation

Clean carefully and cook thoroughly. Suitable for frying, stewing and soups.

Recipe suggestions

Fried wood blewit: cut the mushrooms into pieces, fry off the liquid, then add butter, onion, salt and black pepper. Finish with parsley and serve on toast or with potatoes.

Images – study the mushroom from several angles

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⚠ Important safety information

Only eat safely identified specimens. Wood blewit should not be eaten raw and must be cooked thoroughly.

Facts and sources

Sources
Svampguiden – Blåmusseron; SLU Artdatabanken/Artfakta.
Checked batch 04 – fact text compiled against