Slippery Jack

Slippery Jack - Suillus Luteus

Slippery Jack - Suillus Luteus

This edible species grows in conifer woods. It has a very sticky cap which is always covered in debris and, as it is also eaten by larvae, careful cleaning is necessary before cooking. 

Fruiting Body 

Slippery Jack - Suillus Luteus or Boletus Portentosus

Cap: brown to brownish-yellow, sometimes purplish, radially streaked with darker lines or of mottled colour, fading with age. Lopsided, convex, sometimes nearly flat, 5 – 10cm diameter. Remnants of veil sometimes on margin. Cuticle slimy with brown gluten when moist, shiny when dry. Flesh pale yellow or white, unchanging.

Tubes: adnate, soft, short, 5-8mm.

Pores: a first covered by a white membranous veil, pale yellow, finally yellowish-olive, small, simple.

Stipe: stout, rather short, 2.5 – 5cm long, with a large purplish-brown membranous ring. Yellow, granular above ring, white or brownish below. Flesh tough, elastic sometimes faintly greenish at apex.   

Spores: clay to orhre in mass, smooth, spindle-shaped, average size 8.5 x 3.3 microns.

Slippery Jack - Suillus Luteus

Slippery Jack - Suillus Luteus

Habitat and Distribution

Widespread and common in coniferous woods. Australia, Britain, Europe and North-east America.

Occurrence

Best time to collect mushrooms from the pine forest is in autumn after rain. Can be from end of February to early May. It all depends on the weather!

Culinary Properties

It is good when fried, but will not keep. However they can be dried and used later in soups and stews. Not rated as one of the best Boleti, but is described as having a choice consistency and good flavour, and seems to be universally enjoyed. These mushrooms should be peeled before being cooked as the slimy cap may cause gastric upsets.