Slippery jack

Suillus luteus

mushroom

A small bolete with a slimy brown cap that is peeled before cooking, gathered in pine groves and sold dried in Chile, Peru and Bolivia.

Origin

Pine groves of Europe; pine plantations of South America

Season (United States)

August to November

Preparation

The slimy cap skin, which can be laxative, is peeled off, and the tubes removed if soft; it is then pan-fried for about fifteen minutes, or dried. It is eaten cooked, never raw. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

Arriving with the pines planted in South America, it has become an everyday mushroom there.