Blewitts are just that “Its …. that are um blue….” in the case of the wood blewitts the underside the gills give off a beautiful lilac hue
For the field Blewitts their stems are stained with what looks like blue biro, so they are sometimes called Blue Leg
Gathered together their similarity is pretty obvious
When cooked they have a more gelatinous texture than most field mushrooms ..which you can probably guess by their firm almost soapy texture …the taste however is that thrilling rushing wild mushrooms taste….. its tempting just to fry up a plate in butter and eat on toast …or wilted spinach
But you can pop them in a pie …..
Blewitt Pie Thinly slice blewitts mix with olive oil garlic red onion slices , wholegrain mustard and a slosh of white wine . Lay in dish . Cover with puff pastry and bake at 220 for 15 minutes
Blewitt and Fennel Soup
Blewits fried in with a little garlic and some fresh fennel leaves. liquidize and add milk/cream to consistency
Blewit , Walnut and Spinach Salad
Blewits cooked with garlic , oil salt and pepper . Served on spinach leaves with toasted walnuts , parmesan shaving and drizzle with balsamic vinegar blogged
Enjoy
And I would love to hear your recipes
Filed under: Wild Food | Tagged: salad soup wild fungi cooking Blewits - Pie Soup & |
[…] out my Frying Wild Mushrooms page for further inspiration, or, even better, take a look at some of Girl Interrupted Eating’s ideas – yum yum. Share this:TwitterFacebookLike this:LikeBe the first to like this […]
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