FYI, purple Laccaria spp. have been found to bio-accumulate arsenic from the environment at alarming rates so be careful where you're picking them from and how many you're eating.

It has a good strong somewhat meaty flavor and a pleasantly firm texture. The little hairs/scales wilt into the rest when the heat hits them and are not really distinguishable. The stem is really tough and fibrous, so I discarded it, and merely sliced up and fried the cap. Recommend harvesting ones that still have a whitish pore surface; if it's turned black, they'll be too old.