Identifying the Wood Blewit, Lepista nuda 

A cautionary tale! I used to live in a house with an adjoining copse - and one early winter discovered that the whole place was littered with wood blewits. I picked a bunch, cooked them up and ate them on toast. About 45 minutes later my temperature went through the roof. As per my usual practice I always keep specimens of any fungi that I eat, so hastily re-ran the identification. No problems, definitely a wood blewit. Spent the next half hour or so 'Honking for England'. Repeated the saga the following year...on the basis that maybe I didn't cook them well enough. Sauteéd the buggers to death. 45 minutes later...honking for England. The following year I bumped into Antonio Carluccio at a local fete and mentioned the reaction to the blewits - at which point I was told that some folks are allergic to them (closely followed by his asking me where I found them!). Stopped eating blewits - but a few years later I had 'Wild mushrooms on sourdough toast' in a pub and was (yep) honking for England later that evening. A subsequent call to the pub confirmed that blewits were in the mix. It's probably quite a rare reaction - but for those of us who're affected it's deeply unpleasant. Worse even than knocking back most of a bottle of tequila in a single night ( yeah, I did that...once). Bit of a shame really because I very much liked the taste of them (very 'meaty') - but at least my experience left me with a great pub story!

It's funny, lepista nuda means sticky boredom in polish language.

I've found that Field Blewits freeze really well! A lot of the extra moisture does leave the flesh but the flesh is still firm and when fried turn out great. The mushroom juice can then be added to the pan to reduce down and add its flavour back

Looking forward to the cooking episode. Found a wood blewit area in a local woods last year. Felt too inexperienced to eat yet but I followed your instructions on the website and did a spore print. Looking forward to trying them this year. This channel and the website have been of enormous help and a pleasure to watch. And some tasty dishes were had as a result of my learnings from you. Just wanted to leave a comment for the algorithm and send appreciation from Ireland. Thanks Marlowe and Atilla. Keep up the great work!

Found my first Blewits yesterday so excellent timing with the video helping my research in to them! Excellent one as always!

Had this yesterday for lunch, in cheese tostie, with fig and plum relish, delicious. The best way to cook this to dry fry, without any oil or butter first, get all the water and moisture out like that, and then put in butter mixed with garlic, salt, and pepper. Cook it well till it looks caramelised, it will absorb all of the butter and the seasonings, taste soooo good, with cheese toastie and the relish👍👍👍👍

Thank you for sharing your wisdom...always a joy to listen to your channel.

Pretty sure I saw a load of these in a ring in my local graveyard a couple of weeks ago they looked like the common button mushroom type but had a purple tinge and grew in a circle. Thank you so much I can now go back this week and confidently identify them thanks to this video. Many thanks 🙏 🙌💚 🍄

My favourite mushroom! 😁easy to propagate them in the garden & local woods 👍

Great video! I love finding blewits, excited to see the recipes you have soon 😊

Excellent video, thank you Marlow. That's me out this afternoon looking for those.

Great video as always. Love the new camera and mic makes IDing even easier! :)

Amazing video! I ate these for the first time a few days ago and I also found them to be very wet while cooking. They have such a beautiful sweet scent

I think “orange juice” is the best way to describe the smell…

Just wondering; had a logging going on next door and I was wondering how long it would be before mushrooms start appearing. Very informative video. Love watching you and Attila.

They are amazing pickled...I used a recipe by John Wright. So good.

I heard that untill recently tinned cream of mushroom soup was made from french wood bleiwts. That soup was super tasty. The water is a shame as this realy is a tasty delicacy. Slice and dry in an oven on tiny heat for an hour. Wait a day then fry. 😊

Thanks Marlow, very interesting video - I picked and fried some last year thinking they would be delicious, but found them watery and not very nice - will try drying in future..Cheers

Been eating these for a week or so now in Poole

Geoengeneering.

Hi Marlow! About the graveyard, are you not worried about the chemicals they embalm the cadavers with ending up in your mushrooms? Cheers! (Edited for typos.)

Random question but ive been finding loads of agarics growing in woodchip and was wondering if the Almond Agaric is the only one that grows on chips?

I have been finding lots of these recently. Love that perfumed smell! Is the smell shared by any of the lookalikes, or is that a genuine key identifier?

Brilliant. Thank you. Would you recommend eating them when young or are they just as good when older?

Aren't some of these field blewits? Some of them dont have any blue in the cap anymore, at least on my screen here.

Could you semi dry/dehydrate them before frying in a dry pan than add olive oil or butter. And don't put too many in the pan to reduce the chance of stewing ?

I found some of these on saturday but they were oddly pale, there was barely any purple to them at all. Is that normal?

Do these have a soil preference as im struggling to find them in and around my local beech woodland

Note to self: See 10:51 to 11,25. Churchyards.

Why do so many mushrooms grow in rings?

Naked goblet