The blue foot mushroom, AKA blewit and Pied bleu is not a true blue mushroom, like the Blue Entoloma, which is blue inside and out. Its scientific name is Lepista nuda and it is a member of the Cortinarius family. It is an edible mushroom that can easily be mistaken for several mushrooms in the Cortinarius family which are toxic. The blue foot is one of the most prolific and commonly found mushrooms in its growing regions. However, cultivated blue foot mushrooms are more popular than wild, as wild harvested mushrooms vary in flavor based on the plant materials they lived on.

The blue foot mushroom is a gilled capped mushroom with spores. Its stem is thick fibrillous and stained with deep lilac. The coloring fades as the mushroom ages. Its cap is flat with a smooth top surface and purple wavy gills on its underside. Its coloring also fades with age. The flavor and aroma the blue foot mushroom produces is highly perfumed, though the mushroom lacks in appealing texture. This mushroom must be cooked to be considered edible.

Nutritional Value

Mushrooms are 90% water and low in calories. They are also rich in potassium, selenium, protein, and antioxidants.

Serving Ideas

Grill or oven roast blue foot mushrooms to retain their shape and texture. Can be used in a light sauce for meats, poultry or seafood. Their texture makes them a suitable meat substitute. Their intense flavor pairs well with bold flavored vegetables. To store, refrigerate in a paper bag.

Geography/History

The blue foot mushroom thrives in woodland habitats, hedgerows, even urban parks and gardens. It can be found throughout coastal northern California, specifically the Bay area. It grows in fairy rings under hardwoods and conifers. It is also common in coastal woodland habitats in Europe. Though it is a Fall-fruiting mushroom, sporadic spring fog-drips create lesser yielding harvests.

Seasons/Availability

The blue foot mushrooms are available late fall through mid winter.