The Story
Pied bleu (Lepista nuda), also known as blue foot or wood blewit, are a distinctive cultivated mushroom with a striking appearance — cream-coloured smooth caps sitting above thick, dense stems stained with deep lilac to violet hues. The gills on the underside are tightly packed and carry the same purple-blue tones. They are small to medium in size, firm-fleshed and highly aromatic, with a fragrant, floral quality that sets them apart from most other cultivated mushrooms.
Once cooked, pied bleu deliver a rich, earthy, woodsy flavour with a velvety, almost silky texture. They hold their shape well under heat, making them reliable across a range of preparations. Their density and satisfying bite have made them a popular choice in both French and Italian kitchens, where they are used in sauces for poultry, seafood and pasta, folded into omelettes, or simply sautéed as a side dish. They also work well in cream-based preparations — their earthy depth pairs naturally with rich, dairy-led sauces. These are cultivated in France and available year-round, giving consistent quality and supply outside the traditional wild mushroom seasons.
Origin: France (cultivated)
Ingredients: Fresh pied bleu mushrooms (Lepista nuda)
Storage: Refrigerate immediately on arrival. Store in original packaging or loosely wrapped in kitchen paper inside a paper bag. Use within 3–5 days. Do not store in sealed plastic.
Net: 150g
Description
Pied bleu (Lepista nuda), also known as blue foot or wood blewit, are a distinctive cultivated mushroom with a striking appearance — cream-coloured smooth caps sitting above thick, dense stems stained with deep lilac to violet hues. The gills on the underside are tightly packed and carry the same purple-blue tones. They are small to medium in size, firm-fleshed and highly aromatic, with a fragrant, floral quality that sets them apart from most other cultivated mushrooms.
Once cooked, pied bleu deliver a rich, earthy, woodsy flavour with a velvety, almost silky texture. They hold their shape well under heat, making them reliable across a range of preparations. Their density and satisfying bite have made them a popular choice in both French and Italian kitchens, where they are used in sauces for poultry, seafood and pasta, folded into omelettes, or simply sautéed as a side dish. They also work well in cream-based preparations — their earthy depth pairs naturally with rich, dairy-led sauces. These are cultivated in France and available year-round, giving consistent quality and supply outside the traditional wild mushroom seasons.
Origin: France (cultivated)
Ingredients: Fresh pied bleu mushrooms (Lepista nuda)
Storage: Refrigerate immediately on arrival. Store in original packaging or loosely wrapped in kitchen paper inside a paper bag. Use within 3–5 days. Do not store in sealed plastic.
Net: 150g
