Slippery Jack

Where it grows

The slippery jack fruits in summer and autumn under pine trees, especially Scots pine. It is common in conifer plantations and on sandy heaths across Europe and is widely naturalised in pine plantings across North and South America, Australia, and South Africa.

How to recognise it

The cap is unmistakably glossy — a varnished chestnut-brown that becomes positively sticky in wet weather. The pore surface beneath is creamy yellow and ageing to dirty olive. The stem carries a clear purplish-brown membranous ring left by the partial veil, a feature that separates it from many other Suillus species.

Edibility & cautions

A good edible if handled correctly. The slimy cap cuticle must be peeled off before cooking; the spongy pore layer is also best removed, as both layers can cause stomach upset. Some people experience a reaction to slippery jacks even when peeled; eat a small portion the first time.

Culinary use

After peeling, slice and fry hot to brown the edges; excellent dried for use in winter stews.