You don't have to look too hard at these mushrooms to see where they got their unusual name. Their stalks range from violet to purple-blue, while their caps are a pale apricot pink. With a fruity, iron-like aroma and light anise flavour, they have a fleshy structure. Ideally suited to stronger flavoured vegetables such as onions, they are also a welcome addition to creamy sauces and fish dishes. Not to be eaten raw.
