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Blewits with Squash, Brussels Sprouts and Sage

Close-up of a Blewit mushroom (Clitocybe nuda or Lepista nuda) with a lavender cap and deeply ridged purple gills, growing among forest floor debris with branches and twigs, framed by a shadowy, tree-lined background.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 350  F
Description

With their soft lavender hue and mild, slightly floral flavor, blewits are a unique and underrated mushroom that shine in hearty autumn dishes. Their smooth texture and delicate earthiness pair beautifully with the natural sweetness of roasted squash, the slight bitterness of Brussels sprouts, and the warm, woodsy aroma of fresh sage.

This recipe is a celebration of fall flavors, perfect for cooks looking to bring something seasonal and unexpected to the table. Whether served as a side or a vegetarian main, it offers a satisfying balance of sweet, savory, and herbaceous notes—making it both comforting and elegant in its simplicity.

Ingredients
  • 2 cups brussel sprouts (larger sprouts cut in half)
  • 2 cups kabocha squash (peeled and cut into 1-inch pieces)
  • 3 ounces blewits (fresh, cleaned, caps)
  • salt and pepper (to taste)
  • 1 tablespoon sage (fresh, chopped)
  • 1 tablespoon shallot (diced 1/4 inch)
  • 1/2 cup oil (any kind of flavorless oil)
  • 1 tablespoon butter
Instructions
  1. 1
    Preheat the oven to 350 degrees
  2. 2

    Add half of the oil to one large 10 inch oven-safe saute pan.

  3. 3
    Add the squash to the pan, then cook on medium heat for a few minutes, stirring occasionally to coat them with oil.
  4. 4
    Season the squash with salt and pepper, then put the pan in the oven and roast the squash for 5 minutes.
  5. 5
    Take the pan out of the oven, move the squash to one side and put the brussel sprouts in the pan with the squash, cut side down.
  6. 6
    Add a little more oil if the squash soaked up too much.
  7. 7
    Put the pan back in the oven and cook for another five minutes.
  8. 8
    Meanwhile, heat another pan with the remaining 1/4 cup of oil until lightly smoking, then cook the blewits until browned and nicely colored, about 3-4 minutes.
  9. 9
    Season the blewits with salt and pepper to taste.
  10. 10
    Add the blewits, shallots, sage, and butter to the pan with the squash and sprouts.
  11. 11
    Cook until the shallots are translucent, about 2 minutes, stirring occasionally.
  12. 12
    Season the mixture to taste with salt and pepper.
  13. 13
    Serve immediately.
Read it online: https://minnesotamycologicalsociety.org/recipe/blewits-with-squash-brussels-sprouts-and-sage/