Slipperies

Suillus species

There are three common varieties of Suillus mushrooms in the pine forest: slippery Jack - S. luteus- , slippery Jill - S. granulatus - and slippery cow - S. bovinus. They are very similar: all edible and grow in the same conditions at the same time. All of them have an exclusive relationship with pine trees.

In this article we will show you how you can tell them apart, using identification clues, images, videos and references.

Slipperies are found in pine plantations across south-eastern and south-western Australia, under older trees where the pine needles are thicker. Depending on conditions (temperature and rain), they are in season from April to June. The Jacks are commonly found in clusters, growing one on top of the other, while the Jills and the cows tend to grow in groups but more dispersed. The older ones (three to seven days old) tend to get infested with slugs, so be quick to beat the these produce loving competitors.

Identification

The Suillus mushrooms are part of the boletus group (like the porcini), and unlike common field mushrooms (agarics group) they have pores in the underside. These pores are essentially small tubular holes that produce and expel spores when the mushroom is mature. When you look at it, this appears like a fine sponge. The main difference between slippery Jack, Jill and cow is that slippery Jack has a ‘skirt’, or ring around the stalk (annulus), while slippery Jill does not have a ring but fine grains dot the stalk and slippery cow has neither ring nor grains. You are looking out for a slimy mushroom growing under pine needles, with a sponge-like underside that is off-white turning a dirty-yellow.

There are several under-described native bolete mushrooms that grow in symbiosis with eucalyptus and other native trees. Please make sure you harvest from a pine forest or near a pine tree so as not to misidentify.

Cap

Brown in colour and up to 12 centimetres in diameter at maturity, the cap is initially globe-like, later flattening out. It is slimy to the touch, smooth and glossy even when dry. The skin (cuticle) is easily peeled off. Slippery Jack’s cap is the darkest brown, sometimes pale white if growing under foliage or other slipperies. Slippery Jill’s cap is a lighter brown while the slippery cow is creamy beige in colour, and the least slimey of the three.

Underside

Rather than gills, the spongy underside features tiny, circular pores; initially a light yellow in colour, they turn dark yellow to olive with maturity. In the slippery Jills the underside has a visible white sap coming out of the fresh specimen (see images), hence its other common name is weeping bolete. The slippery cow has pores that are rather big and visible.

Spores

The spores are clay to ochre in colour and can bee seen by doing a spore print. See here>

Stalk

White to cream in colour, stout, rather short at 2.5–5 centimetres long, and featuring a large veil/ring in the slippery jack. In young specimens, the veil is white and attached to the cap. It then darkens to purple-brown and detaches from the cap to form a ring, which in turn disappears in older specimens, leaving purple marks on the stalk. The slippery Jill has no veil/ring but visible markings like dots/grains ( hence the scientific name S. granulatum). The slippery cow stalk is slim, without a veil or markings and rather fibrous.

Flesh

Pale yellow or white, silky in texture.

VIDEOS

How to eat the slipperies

There are so many recipes for pine mushrooms, from mushroom schnitzel, soups and dips, to mushroom pies.

There are also several ways to preserve this seasonal bounty. You can fry them in a pan and then freeze in small parcels. You can make a soup, reduce it until it is quite thick and then freeze it. You can either air-dry pine mushrooms or dry them in a dehydrator. My favourite way to preserve them is by pickling. I grew up on a similar recipe to the one I’ve shared below. This pickling recipe should only serve as a guide – experiment until you find the recipe you like best.

Please note that it is best to peel the skin from these mushrooms before eating, as they can be heavy to digest. Sometimes, if the specimens are not so fresh, it is also advisable to remove the spongy underside.

Preserved pine mushrooms

Makes two 250 ml jars

Ingredients:

• 500 g pine mushrooms

• 1/4 cup white wine or rice wine vinegar

• 4 sprigs rosemary

• 4 garlic cloves

• 300 ml olive oil

  1. Peel the mushrooms and Slice them

  2. In a large saucepan, bring 1 litre of water and the vinegar to the boil.

  3. Add the mushrooms and simmer for approximately 10 minutes, or until soft.

  4. Sterilise two 250 ml pickling jars (see p. 000). Once cooled, add two cloves of garlic and a sprig of rosemary to each jar.

  5. Strain the vinegar water from the cooked mushrooms. Spoon equal amounts of the still-hot mushrooms into the two jars and cover generously with the oil, making sure the mushrooms are completely submerged. I like to use an extra sprig of rosemary jammed in sideways to help keep the mushrooms under the oil.

  6. Seal and label the jars, including the date made. To check that your jars are well sealed, while they are still warm turn them upside-down for a few minutes.

  7. Store in a cool, dark and dry place for up to a year. Refrigerate once opened and use within 3 months

Reference:

bie.ala.org.au - Map distribution of Suillus species in Australia
Wikipedia - Slippery jack
Wikipedia - Slippery Jill
Wikipedia - Slippery cow
Morrie2.com - An article on the Suillus of Western Australia
ligayagarden.online - on Slippery jack
foragersyear.wordpress.com - on slipperies
milkwood.net - on slipperies + recipes