Forager Friday with Diego. In season now: Slippery jack

Slippery jack, Suillus spp

You either like it or not, this is a mushrooms that divides people. Slimey, easily recognised by the cap, great in soups and Asian dishes.

You will find it in Pine plantation on the Souther Highlands of NSW or on the Blue Mountains together with the Saffron milk caps, quite often creating its own areas. 

There are two main varieties of Suillus in this environs, one is the slippery jack (Suillus luteus) and the other is the Weeping bolete (Suillus granulatum). The main difference is the presence (S. luteus) or abscence (S. granulatum) of a 'ring' on its base. They are both edible and some might even say excellent.

It is common practice to remove the slimey skin on the cap form this mushrooms before cooking as it might cause stomach upset on sensitive people, but apart from that, go for it.

Is in season from March to June depending on rain.


Cap: The cap is brown and up to 12 cm in diameter at maturity. The cap is initially hemispherical, later flattening out. It is slimy to the touch, bare, smooth, and glossy even when dry. The skin of the cap (cuticle) is easily peeled off. Underside: tiny, circular pores, at first light yellow but turn olive to dark yellow with maturity. Flesh: pale yellow or white, unchanging. Base: stout, rather short, 2.5 – 5cm long, with a large purplish-brown membranous ring in S.Luteus but absent in S. Granulatum. Spores: clay to ochre in mass, smooth, spindle-shaped, average size 8.5 x 3.3 microns.