| Archive for Downsizer For an ethical approach to consumption |
| RobK |
Bolete identificationHello all, I found this forum while looking for fungus ID guides. This morning I found lots of these while out mountain biking. They were growing in mixed woods (can't remember exactly which trees, they were under, maybe birch). I figured they were Boletus of some sort and I thought (it turns out I was wrong) that pretty much all Boletus are edible.
The cap is mid-brown and quite slimy. The flesh is pale yellow, and does not discolour when cut. The pores are also yellow but seem to turn a bit darker brown when bruised. The smell and taste are mild and, well, mushroomy! Sorry the pics are a bit huge. My best guess so far is Suillus luteus, although I'm not too confident. Any ideas? |
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| nettie |
I think it's probably a Slippery Jack, was it near conifers? If anyone else can confirm the ID then you can eat it once you've peeled off teh slimy bit. | ||
| nettie |
Also could you post a pic of a cross section please? (a smaller one if poss!!) Ta 
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| RobK |
Slippery jack is S luteus, right? That was the closest match I could find online.
I can't remember exactly which trees it was near - the woodland is very mixed but there are certainly a lot of pines in the vicinity. In fact looking at the bag they were in I can see lots of pine needles so I must have picked them from under pine! |
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| RobK |
OK here's a cross section. There was a ring on the stem as seen in my first pic but it came off. Also there's a big wormhole in the top of this one!
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| nettie |
Quite likely then....mind you i'm no expert really, I'd wait for confirmation from Cab or someone before you tuck in
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| nettie |
Ah, just seen the cross section, the flesh looks a bit yellow for slippery Jack...Larch bolete perhaps? Caaaaaaaab....... | ||
| RobK |
I think the photo makes it a look a bit darker than it really is. It looks a pretty close match to this photo:
http://drakreate.net/wordpress1/wp-content/uploads/2008/11/6-suillus-luteus-slippery-jack-99570013.jpg Unfortunately the consensus seems to be that they're not brilliant eating. Having nibbled a bit, I I can report it is a bit dull! |
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| mihto |
Without being an expert this looks like a Slippery Jack to me. The ring around the stem and the even, yellow flesh should be typical.
Welcome to the forum, btw! |
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| nettie |
There's certainly nicer stuff around this time of year, could you perhaps dry it to add to a mixed mushroom risotto or something? Shame to waste it. |
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| RobK |
What's the best way to dry them? Slice them up and leave them on a tray near a radiator? In the airing cupboard? (wife not keen on this one!) In a low oven?
I have five of them - four big ones and the little one I cut in half for the photo. |
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| bingo |
Slippery Jack. | ||
| nettie |
Yeh i just put them on a tray in the conservatory with a bit of kitchen paper over the top to keep flies/dust off, or put the tray on one of those radiator laundry racks. |
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| mihto |
I used to put them on the heated bathroom floor on a newspaper for a few days. | ||
| RobK |
Got them next to the radiator on a wire rack
One thing - I've found a few pages on the web saying a lot of people are allergice to them and/or suffer from stomach upsets. Is this common? Guess I'll try a few slices and see how it goes... |
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| nettie |
With any new ones I try a little first...and if I don't spend the next day on the bog then I go ahead and pig out
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| mihto |
The same is said about a lot of mushrooms. I react to chantarelles but eat every other mushroom species with greatest pleasure. Never had any problems with Slippery Jacks. |
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| sleepypete |
We often pickle slippery jacks and larch boletes. We always remove the skin from the cap too; this seems to deal with the slime issue. Last time we found a load, we cooked them in a risotto. They take a lot of drying becuse of the high water content!
Pete |